Steak and Eggs Korean Style
A fusion dish combining Korean flavors with classic steak and eggs. Marinated skirt steak is grilled and served over kimchi fried rice, topped with a fried egg and garnished with green onions.
Ingredients
- •¼ cup mirin (sweet Japanese rice wine)*
- •2 tablespoons Granny Smith apple
- •2 tablespoons soy sauce
- •2 tablespoons light corn syrup
- •1½ tablespoons green onion
- •1 tablespoon Korean hot pepper paste
- •1 tablespoon fresh ginger
- •2 cloves garlic
- •1½ teaspoons Asian sesame oil
- •1½ teaspoons unseasoned rice vinegar
- •4 pieces skirt steak
- •2 cups water
- •1 cup sushi rice
- •1 teaspoon salt
- •2⅓ tablespoons canola oil
- •1½ cups Napa cabbage kimchi
- •2 tablespoons unseasoned rice vinegar
- •4 whole large eggs
- •¼ cup green onions
Cooking Instructions
- 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.
- 2.
Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.
720 min
- 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.
18 min
- 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.
11 min
- 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.
10 min
- 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.
3 min
- 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.
5 min
- 8.
*Available in the Asian foods section of some supermarkets and at Japanese markets.