Name: Korean BBQ Beef Sesame Crunch Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 24 pieces square wonton wrappers, 2 per cup for the shells; 450 g raw sirloin steak, thinly sliced against the grain for tenderness; 45 ml reduced-sodium soy sauce, the foundation of your Korean glaze; 25 g brown sugar, for sweetness and caramelization; 3 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 2 teaspoons sesame oil, for authentic Korean flavor; 1 tablespoon neutral cooking oil, for cooking the beef; 1 teaspoon cornstarch, mixed with 1 tablespoon water to thicken the glaze; 120 g mozzarella, shredded for a gooey melted topping; 1 tablespoon sesame seeds, toasted or raw for garnish; 3 pieces green onions, sliced thin for garnish; 80 g carrot, cut into thin matchsticks for pickling; 60 ml rice vinegar, for the quick-pickled carrots; 60 ml water, for pickling; 2 teaspoons white sugar, for the pickling liquid; 1/4 teaspoon salt, for seasoning; 1 teaspoon oil, for greasing the muffin tin

Description

Korean BBQ beef sesame crunch cups feature thinly sliced sirloin steak glazed in a savory-sweet soy sauce, ginger, and garlic mixture, served in crispy wonton shells topped with melted mozzarella, pickled carrots, sesame seeds, and green onions. Perfect for entertaining, meal prep, or impressing guests with an elegant appetizer that delivers bold Korean BBQ flavors in every crispy bite.

Ingredients

Scale

24 pieces square wonton wrappers, 2 per cup for the shells
450 g raw sirloin steak, thinly sliced against the grain for tenderness
45 ml reduced-sodium soy sauce, the foundation of your Korean glaze
25 g brown sugar, for sweetness and caramelization
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
2 teaspoons sesame oil, for authentic Korean flavor
1 tablespoon neutral cooking oil, for cooking the beef
1 teaspoon cornstarch, mixed with 1 tablespoon water to thicken the glaze
120 g mozzarella, shredded for a gooey melted topping
1 tablespoon sesame seeds, toasted or raw for garnish
3 pieces green onions, sliced thin for garnish
80 g carrot, cut into thin matchsticks for pickling
60 ml rice vinegar, for the quick-pickled carrots
60 ml water, for pickling
2 teaspoons white sugar, for the pickling liquid
1/4 teaspoon salt, for seasoning
1 teaspoon oil, for greasing the muffin tin

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Instructions

Prepare the Wonton Cups: Preheat your oven to 375°F (190°C) and lightly brush a standard muffin tin with 1 teaspoon of oil. Gently press 2 wonton wrappers into each muffin cup, overlapping them slightly so they create a cup shape with some crispy edges peeking above the rim. Work quickly as wonton wrappers dry out fast.
Bake the Cups: Bake for 12-15 minutes until the wrappers are golden brown and crispy, watching to ensure even coloring. The edges should be slightly darker for extra crunch. Remove from the oven and let cool for 2-3 minutes before carefully removing from the tin.
Combine the Glaze Ingredients: In a small bowl, whisk together 45 ml soy sauce, 25 g brown sugar, 3 minced garlic cloves, 2 teaspoons ginger, and 2 teaspoons sesame oil until the sugar dissolves. This aromatic base is the heart of your Korean BBQ flavor.
Sear the Beef: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the 450 g sliced sirloin in a single layer (work in batches if needed) and cook for 2-3 minutes per side until browned but still slightly pink inside. Do not overcrowd the pan or the meat will steam rather than sear.
Add the Glaze: Pour the soy sauce mixture over the cooked beef and stir to coat evenly. Let it simmer for 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Thicken the Sauce: Stir the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) into the beef mixture and cook for 1-2 minutes until the glaze becomes glossy and coats the beef. The texture should be thick enough to fill the cups without dripping.
Make the Pickling Liquid: In a small saucepan, combine 60 ml rice vinegar, 60 ml water, 2 teaspoons white sugar, and 1/4 teaspoon salt. Heat over medium heat for 2-3 minutes, stirring until the sugar dissolves, then remove from heat.
Pickle the Carrots: Place 80 g of carrot matchsticks in a bowl or glass jar and pour the hot pickling liquid over them. Let sit for at least 10 minutes (or up to 1 hour for deeper flavor) before using. The carrots can be made ahead and stored in the refrigerator for up to 3 days.
Start with the Beef: Spoon 2-3 tablespoons of the Korean BBQ beef into each warm wonton cup, dividing the glaze evenly among them.
Add the Cheese: Sprinkle about 15 g of shredded mozzarella over the beef in each cup. If desired, place the filled cups back in the oven for 2-3 minutes at 375°F to melt the cheese slightly, or serve with room-temperature cheese for a firmer texture.
Top with Pickled Carrots: Drain the pickled carrots and arrange a small handful on top of each cup for a pop of color and tangy crunch.
Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the tops of all cups just before serving. Serve immediately while the cups are still warm and crispy.

Prep Time: 15 minutes
Cook Time: 30 minutes