A recipe for anyone needing a little yum yum in their life. Which is everyone, right? If you’re not a meat eater, substitute your favorite protein… this marinade is equal opportunity. It uses our Korean Kimchi but feel free to try it with our Japanese version. This recipe was created by the talented Alise Porter, who won our wildbrine recipe contest.
1 lb. skirt or flank steak, prepared with kimchi marinade
1/8 t. salt
Ingredients for Bowl:
1 cup white jasmine rice, uncooked
1 T. avocado oil
1 clove garlic, minced
1 1/2 T. peeled fresh ginger, grated
1/4 lb. shiitake mushrooms, sliced
2 heads baby bok choy, sliced
1/4 lb. snow peas
1 teaspoon coconut aminos
2 5-minute boiled eggs, optional
1 1/2 cup wildbrine Korean Kimchi
wildbrine Spicy Kimchi Sriracha
2 stalks green onion, chopped
1 teaspoon black sesame seeds
1/4 cup wildbrine Korean Kimchi brine
1 teaspoon coconut aminos (divided)
In a small bowl, drain 1/4 cup of the brine from the wildbrine Korean Kimchi jar and mix with 1 teaspoon of the coconut aminos. Sprinkle just one side of raw skirt steak with a pinch of salt and lightly tenderize with a mallet -- this allows the steak to fully absorb the flavor of the marinade, without tasting overly salty. Pour prepared marinade over steak and refrigerate for at least 2 hours, preferably in a flat-bottom glass container with a lid. If substituting proteins, like tofu or fish, only marinate 30 minutes or so.
Total: 2.5 hours Hands On: 30 minutes
1. Two hours before the meal, marinate steak.
2. Preheat grill to medium high heat and make rice according to package instructions.
3. In a large skillet over medium heat, warm avocado oil. Add garlic and ginger. Once fragrant (about one minute), add shiitake mushrooms, and turn heat down to low. Cook for 3-4 minutes, stirring occasionally. (Note: it may be necessary to periodically add a tablespoon of water to the pan to prevent sticking. )
4. In the meantime, grill meat over direct heat (about 3 minutes per side for medium rare, depending on thickness). The skirt steak should feel like the fleshy part between the thumb and forefinger, when cooked properly. Remove from heat and let rest 5 minutes before slicing.
5. Add the chopped baby bok choy to the mushrooms. Cook about 3 minutes, stirring occasionally, then add snow peas and 1 teaspoon coconut aminos to the mushroom and bok choy mixture. Cook 1-2 minutes or until the snow peas are crisp tender.
6. Slice steak against the grain.
7. Divide rice among bowls and top with steak, vegetable medley and kimchi. Slice eggs in half, if using, and place on top.
8. If desired, garnish with Spicy Kimchi Sriracha, chopped green onion, and black sesame seeds.