Korean beef and kimchi are words that are like music to my ears. Ever since my trip to Seoul about 5 years ago, I've been in love with Korean food and have kept a jar of kimchi in the fridge at all times, for both planned meals and late night spicy food cravings.

So when I saw this recipe for Korean beef bites in Jaden Hair's latest book Steamy Kitchen's Healthy Asian Favorites, I knew I needed to try it. Jaden and I first "met" online via our Asian cooking blogs back in 2008, and in person for the first time later that year for dinner down in Tampa. Her blog was an inspiration back when I first started blogging (oh god, so long ago!) and it's been great to see her come out with two beautifully photographed cookbooks since then.

So yes, back to all this juicy beef business. This is a great easy recipe that involves just quickly marinating the beef, searing it, and assembling the beef with pre-made kimchi on a rice cracker. In short, very little effort for very impressive-looking results. I found that these particular brown rice crackers are the perfect size for holding the beef and kimchi, and for eating in one bite, but feel free to use any rice crackers that you can find.

Technically, these Korean beef bites are party appetizers. But that doesn't you can't whip up a batch for lunch one day to break out of the salad and sandwich rut. I might do that again next week.

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Korean Beef Bites

Makes 24

1/2 pound flank steak or skirt steak
1 tablespoon soy sauce or tamari
1 teaspoon brown sugar
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon minced or grated ginger
1 tablespoon olive oil
24 rice crackers
1/2 cup prepared kimchi, store-bought or homemade
1 scallion, thinly sliced at an angle

Cut the beef against the grain into bite-size pieces about 1/4-inch thick (at least 24 pieces). For easier cutting, freeze the beef for 20 to 25 minutes before preparing it.
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Marinate for at least 10 minutes, or for a stronger flavor, overnight in the refrigerator.
Heat a sauté pan over medium-high heat. Add the olive oil to the pan and swirl to coat the bottom. Add the beef and spread it in a single layer to cover the pan and allow it to sear undisturbed for 1 minute. Then stir and cook for another 2 minutes or so, until the beef is no longer pink.
Assemble the appetizers: on each rice cracker, lay a piece of steak and 1 or 2 pieces of kimchi, then add scallions on top for garnish.

Adapted from Steamy Kitchen's Healthy Asian Favorites by Jaden Hair