• Helen ModernPepper

Korean BBQ Steak Bites Party Appetizers | Holiday Christmas Party Finger Foods - Modern Pepper #46

Updated: Dec 31, 2019



Looking for appetizers/finger foods/hor devours ideas for your PARTY??? Well, you came to the right place! This steak appetizer is an over-the-top-uber-fancy-looking BUT it is super EASY to make. And GUESS WHAT??? It is a bite full of decadence, loaded with so many layers of deliciousness! Especially with the finger-licking-good Korean BBQ sauce drizzled on top of your thinly sliced steak...YUM😋😋😋 Your guests will gobble these up so quickly and will be asking for more!

For my vegetarian friends, you can substitute portobello mushrooms instead of steak.

Below, you will find:

- Other suggested Finger Food video recipes

- Ingredient List

- Amazon.com Links For Ingredients & Suggested Kitchen Gadgets For This Recipe

- Recipe Instruction

For more recipe ideas on finger foods and appetizers, please check out the following:

Korean Fried Chicken Wings & Buffalo Wings: DakGangJeong 닭강정, YangnYeom-Dak 닭양념 - Modern Pepper #11

Spicy Korean Nachos Recipe w/ Creamy Red Pepper Paste/GoChuJang Sauce - Modern Pepper video #34

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Take a photo of your steak hor devours, and please share it on your social media and TAG @ModernPepper. Would LUV to see your creation!

Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist.

Thanks for watching! Happy Happy Korean BBQ Steak Hor Devours Time With Your Family and Friends...:-)

Helen


INGREDIENTS

(Approximately 18 to 24 pieces)

- 1 Rib Eye Steak (New York Strip or Filet Mignon)

- 1 Sweet Baguette (sliced into bite-size oval shapes)

- 1/2 Cup Butter (Room temperature butter to coat the sliced baguettes)

- 1 Cup Creme Fraiche

- Shallots (paper thin slices - 1 slice per each hor devour)

- Fresh Chives (cut into 1 to 1.5 inch length - 1 per each hor devour)

- Chile Threads (1 thread per each hor devour)

- 1 Tbsp Olive Oil

- Kosher salt and freshly ground black pepper

For Korean BBQ Sauce

- 2 Tbsp Soy Sauce

- 2 Tbsp Water

- 2 Tbsp Butter (please use butter that is yellow in color, not off white looking)

- 1 Tbsp Honey

- 1 Garlic Clove

- 2 to 3 Shallot Slices

For Pan Fried Shallot Rings

- 1 Med/Large Shallot

- 2 Tbsp White Flour (can substitute your flour of choice)

- 1/2 Tsp Garlic Powder

- 1/2 Tsp Kosher Salt

- 1/8 Tsp Freshly Ground Black Pepper (about 10 turns on your peppermill)

- 1/2 to 1 Cup Olive Oil

AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets For Korean BBQ Steak Appetizer Recipe

(CLICK on the Amzon.com links below to view the item, NOT the pictures!)

Chili Thread for Garnishing / Shredded Red Pepper ShilGoChu

CLICK HERE: https://amzn.to/2Dv2mDq

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives

CLICK HERE: https://amzn.to/2AyzxVI

Kikkoman Soy Sauce

CLICK HERE: https://amzn.to/2KhKM4F

Olive Oil Greek medal winner

CLICK HERE: https://amzn.to/2AC9BbO

Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil

CLICK HERE: https://amzn.to/2Ay7W7l

100% Pure Raw & Unfiltered Honey - Kosher Certified

CLICK HERE: https://amzn.to/2NylTUK

Simply Organic Ground Garlic | Certified Organic

CLICK HERE: https://amzn.to/2REmd6S

Immaculate Baking Organic All-Purpose Flour, 5 Pound

CLICK HERE: https://amzn.to/2CU94m5

Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt

CLICK HERE: https://amzn.to/2MvqSoB

Spicy World Peppercorn (Whole)-Black Tellicherry

CLICK HERE: https://amzn.to/2ACzNDo

COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

CLICK HERE: https://amzn.to/2McIeGE

All-Clad BD55108 D5 Brushed 18/10 Stainless Steel 5-Ply Bonded Dishwasher Safe Fry Saute Pan Cookware, 8-Inch

CLICK HERE: https://amzn.to/2CuKVRw

All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saute Pan with Lid, Silver

CLICK HERE: https://amzn.to/2rTtiVy

Wüsthof Twelve Piece Block Set

CLICK HERE: https://amzn.to/2OGYJvT

Wusthof Classic 7-piece Slim Knife Block Set

CLICK HERE: https://amzn.to/2Q03tx9

John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches

CLICK HERE: https://amzn.to/2UpAYvH

RECIPE INSTRUCTION

Bring your rib eye steak to room temperature by letting it sit on your kitchen counter for 10 minutes. Then add a generous amount of Kosher salt and freshly ground black pepper on both sides. Remember that about 30% of the salt and black pepper you add will come off during the cooking process, so be generous by making sure that the meat is lightly sprinkled with salt.

Preheat your large frying pan so it is piping hot. Add your steak to the large frying pan. You should see smoke and hear it sizzling as the meat touch the pan. If you don't see smoke and hear that sizzling sound, you didn't preheat your pan long enough. (Usually, good 60-90 seconds on super high heat will suffice in preheating your pan.) And also a good idea to turn on your exhaust fan so you don't set off the smoke alarm in your house. Add about 1 Tbsp of olive oil around the steak. Let the steak sizzle on super high heat for about 2 to 3 minutes OR until you see a brown crust on the meat. Then turn it over and sear the other side of the meat until you see a brown crust on the meat (as shown in the video). Then quickly transfer to a plate and let it rest, while you are preparing the rest of the ingredients.

For my vegetarian friends, follow the same instruction using portobello mushrooms.

To make the Korean BBQ sauce, in a small frying pan, add the ingredients and stir continuously, on high heat. Once the butter melts and you see the bubbles, cook for another 60 seconds (make sure to continuously stir).

To make the shallot onion rings, cut the shallots into 1/4' thick slices. Remove the inner small rings and put aside to use to make the Korean BBQ use. Separate the shallot slices into individual rings. In a small bowl/plate, mix the flour, garlic powder, Kosher salt and freshly ground black pepper. Then take each shallot ring slices and coat in the flour mix. Let the shallot slices rest in the flour mixure for about 5 minutes.

In a medium size frying pan, add about 1/2 to 1 cup of olive oil. You just need a shallow amount of oil in the pan to quickly pan fry the shallot slices. Preheat your oil on high heat. About a minute later, using a chopstick, place it in the center of the pan. Once you see bubbles forming around the chopstick, your oil is ready for frying (as shown in the video). This frying process goes super fast so be ready to quickly fry the shallot slices. Now, turn down the heat to medium-high. Shake of the excess flour from the shallot slices and place in the frying pan. As soon as you see a bit of brown color on the shallots, turn it over quickly. Once you start to see the brown color on the shallots, turn the heat off and quickly transfer to a plate on top of a paper towel. Let the fried shallot rings rest on the paper towel for 2 to 3 minutes to drain the excess oil and cool down.

- Put a layer of room temperature butter on the sliced baguettes and lightly toast until it is golden yellow and crunchy. Do not over toast so that the baquetts turn dark brown.

- Let the toasted baguettes slices cool down to room temperature.

- Once the rib eye steak has rested for good 5 minutes, trim off the fat around the steak and cut into a big block. Then thinly slice the block of the steak meat. You want to the steak slices to be slightly warm, not hot. If the steak slices are hot, it will melt the creme fraiche.

To assemble the steak hor devours:

Put a small dab of creme fraiche on the toasted baguette (approximately 1/2 Tbsp). Then add 1 to 2 slices of fresh shallots (paper thin slices please) on top of the creme fraiche. Then fold the steak slice in half and gently lay it on top of the creme fraiche. Stir the Korean BBQ sauce again and using a 1/2 Tsp, drizzle the sauce on top of the steak slice. Add 1 fried shallot ring on top of the steak. Garnish with 1 chile thread and 1 chives. Final touch, add some freshly ground black pepper on top. Now your Korean BBQ Steak hor devours are ready! Bon Appetite...:-)

TIP: If you let the creme fraiche sit on the toasted baguette for awhile, it will break down the crunchy baguette and make it soggy. So, these steak appetizers are best served to be consumed in 15 to 20 minutes of less. If you have all the ingredients ready in the kitchen, you can easily replenish these steak hor devours as your guests gobble them up and ask for more.

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