Ingredients

For the Steak Bites:

  • 1 lb New York strip steak, cut into 1-inch cubes
  • 2 tbsp gochujang (Korean red chili paste)
  • 3 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)

For the Sticky Rice:

  • 1 cup short-grain sushi rice or Korean rice
  • 1.5 cups water
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

For the Kimchi Aioli:

  • 1/2 cup mayonnaise
  • 2 tbsp finely chopped kimchi
  • 1 tsp kimchi juice (from the jar)
  • 1 tsp gochujang
  • 1 clove garlic, minced
  • 1 tsp lemon juice

Equipment

  • Air fryer
  • Mixing bowls
  • Measuring cups and spoons
  • Small saucepan (for rice)
  • Tongs or spatula
  • Whisk (for aioli)

Instructions

Step 1: Marinate the Steak Bites

  1. In a large mixing bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
  2. Add the cubed New York strip steak to the marinade, tossing to coat evenly.
  3. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Prepare the Sticky Rice

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. In a small saucepan, combine rice and water. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes.
  5. In a small bowl, mix rice vinegar, sugar, and salt. Stir into the cooked rice. Set aside and keep warm.

Step 3: Make the Kimchi Aioli

  1. In a small bowl, combine mayonnaise, chopped kimchi, kimchi juice, gochujang, minced garlic, and lemon juice.
  2. Whisk until smooth. Cover and refrigerate until ready to serve.

Step 4: Air-Fry the Steak Bites

  1. Preheat the air fryer to 400°F (200°C) for 3 minutes.
  2. Remove steak bites from the marinade, shaking off excess, and place them in a single layer in the air fryer basket. (Work in batches if needed to avoid overcrowding.)
  3. Air-fry for 6-8 minutes, flipping halfway, until the steak bites are cooked to medium (135°F/57°C internal temperature) or your desired doneness.
  4. Remove from the air fryer and let rest for 2 minutes.

Step 5: Assemble and Serve

  1. Spoon a portion of sticky rice onto each plate.
  2. Arrange steak bites on top or beside the rice.
  3. Drizzle or serve with a dollop of kimchi aioli on the side.
  4. Garnish steak bites with toasted sesame seeds and sliced green onions.

Serving Suggestions

  • Serve with a side of store-bought or homemade kimchi for extra flavor.
  • Pair with a light cucumber salad dressed with rice vinegar and sesame oil to balance the richness.
  • For a spicier kick, add extra gochujang to the marinade or aioli.

Notes

  • If you don’t have an air fryer, cook the steak bites on a hot skillet or grill pan over medium-high heat for 2-3 minutes per side.
  • Adjust cooking time for desired doneness: 5-6 minutes for medium-rare, 8-10 minutes for well-done in the air fryer.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat steak bites gently to avoid overcooking.