Korean Steak and Eggs
- Reviews 1
Ready In: 8 hrs 35 mins
Serves: 4
Ingredients
Steak
- 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
Kimchi rice
- 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
- 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 -- .
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