Recipe by TheeBadMonkey
A friend of mine dragged me out of my Williamsburg hideout to Red Hook in Brooklyn one morning where I had one of the nicest fusion breakfasts in a long time. The restaurant was called The Good Fork, and has fantastic Korean/American food. A quick google, and I found a recipe that was in Bon Appetit's feature of the restaurant. I've made only slight modifications. If you are totally averse to runny eggs, I suggest you skip this recipe. The yolk totally completes this dish. Cooking time does not include overnight marinating time.
Top Review by Mika G.
This was fantastic! The marinade for the meat was so good! We ended up cooking that in a saucepan and serving it over the dish. The kimchee rice was amazing too. We ended up overcooking the egg but it was still good. The flavors were so deep and complex. We make alot of Korean food in our house and this is a keeper! Thanks so much! 10/11/09 ~ Made again today. Still love it!
- 1⁄4 cup mirin (sweet Japanese rice wine)
- 2 tablespoons soy sauce
- 1 tablespoon light corn syrup
- 2 tablespoons finely chopped green onions (white and pale green parts)
- 1 tablespoon korean hot pepper paste (Kochujang, in Asian groceries)
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 1⁄2 teaspoons unseasoned rice vinegar
- 1 lb skirt steak
- 2 cups water
- 1 cup sushi rice (or other short-grain rice, although sushi rice works the best)
- 1 teaspoon salt
- 2 tablespoons canola oil
- 1 teaspoon canola oil
- 1 1⁄2 cups napa cabbage kimchi, coarsely chopped
- 1 shallot, finely chopped
- 2 tablespoons unseasoned rice vinegar
- 4 large eggs
- chopped green onion (garnish)
Directions See How It's Made
- For steaks:.
- Combine marinade ingredients in bowl. Add steaks. Cover; Let it sit overnight.
- For Kimchi rice:.
- 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 18-20 minutes.
- Meanwhile, prepare grill or grill pan over 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.
- Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi, shallot, and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.
- Cook the eggs, preferably in a non-stick skillet in the remaining oil (butter works great as well), just until whites are set. Season as desired.
- Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
- ***If you're just in it for the kimchi and don't want the hassle, I will admit that I've actually done this with Spam in place of the marinated steaks. It worked for me -- I can't believe I just fessed up to eating Spam -- .