Name: Steak and Eggs Korean Style
Yield: Makes 4 servings
Ingredients: 1/4 cup mirin (sweet Japanese rice wine)*; 2 tablespoons finely grated cored peeled Granny Smith apple; 2 tablespoons soy sauce; 2 tablespoons light corn syrup; 1 1/2 tablespoons finely chopped green onion (white and pale green parts); 1 tablespoon (scant) Korean hot pepper paste; 1 tablespoon (scant) minced peeled fresh ginger; 2 garlic cloves, minced; 1 1/2 teaspoons Asian sesame oil; 1 1/2 teaspoons unseasoned rice vinegar; 4 5-ounce pieces skirt steak; 2 cups water; 1 cup sushi rice (or other short-grain rice); 1 teaspoon salt; 2 tablespoons plus 1 teaspoon canola oil; 1 1/2 cups Napa cabbage kimchi, coarsely chopped; 2 tablespoons unseasoned rice vinegar; 4 large eggs; Chopped green onions

Steak and Eggs Korean StyleNoel Barnhurst

The steaks need to marinate overnight.

Recipe information

Yield
Makes 4 servings

Ingredients

Steak:

1/4 cup mirin (sweet Japanese rice wine)*

2 tablespoons finely grated cored peeled Granny Smith apple

2 tablespoons soy sauce

2 tablespoons light corn syrup

1 1/2 tablespoons finely chopped green onion (white and pale green parts)

1 tablespoon (scant) Korean hot pepper paste

1 tablespoon (scant) minced peeled fresh ginger

2 garlic cloves, minced

1 1/2 teaspoons Asian sesame oil

1 1/2 teaspoons unseasoned rice vinegar

4 5-ounce pieces skirt steak

Kimchi rice:

2 cups water

1 cup sushi rice (or other short-grain rice)

1 teaspoon salt

2 tablespoons plus 1 teaspoon canola oil

1 1/2 cups Napa cabbage kimchi, coarsely chopped

2 tablespoons unseasoned rice vinegar

4 large eggs

Chopped green onions

Preparation

How to find it:
Step 1
Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chiles. Kimchi is a spicy and pungent fermented vegetable mixture; this recipe calls for the version made with Napa cabbage. Both can be found at Korean markets and online at koamart.com.
For steaks:
Step 2
Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.
For Kimchi rice:
Step 3
Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
Step 4
Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in center, about 3 minutes per side. Transfer to plate. Let stand 5 minutes.
Step 5
Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.
Step 6
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes.
Step 7
Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
Step 8
*Available in the Asian foods section of some supermarkets and at Japanese markets.

TagsEgg Rice Rice & Grains Breakfast Korean East Asian Asian Steak Beef Meat Sake Alcohol Beverages Grilling Cabbage Leafy Greens Vegetable Bon Appétit Dairy Free Nut Free Kosher

Recipe information

Ingredients

Steak:

Kimchi rice:

Preparation

How to find it:

Step 1

For steaks:

Step 2

For Kimchi rice:

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Recipe notes