October 30, 2019

Kimchi Marinated Steak Yum Yum Bowls

Use this kimchi marinade on steak or tofu, but definitely use it. Our Yum Yum Bowl is filled with the goodness of rice and veggies to slay hunger.

COOK TIME

Total: 2.5 hours | 30 minutes hands-on

SERVING

Serves 4

TAGS

Gluten-Free

Main Course

Soy-Free

INGREDIENTS

1 lb. skirt or flank steak, prepared with kimchi marinade
1/8 tsp. salt
Ingredients for Bowl:
1 c. white jasmine rice, uncooked
1 Tbsp. avocado oil
1 clove garlic, minced
1 1/2 Tbsp. peeled fresh ginger, grated
1/4 lb. shiitake mushrooms, sliced
2 heads baby bok choy, sliced
1/4 lb. snow peas
1 tsp. coconut aminos
2 5-minute boiled eggs, optional
1 1/2 c. wildbrine Korean Kimchi
Garnish (optional):
wildbrine Spicy Kimchi Sriracha
2 stalks green onion, chopped
1 tsp. black sesame seeds
Marinade:
1/4 c. wildbrine Korean Kimchi brine
1 tsp. coconut aminos (divided)

Directions

For the marinade:
In a small bowl, drain 1/4 c. of the brine from the wildbrine Korean Kimchi jar and mix with 1 tsp. 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.