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1
whisk the marinade ingredients in a large bowl. Add the steaks. Cover and chill overnight.
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2
bring 2 cups water to a boil in a small saucepan. Add the rice and 1 teaspoon salt and return to a boil. Reduce the heat to low, cover, and cook until the water is absorbed, about 20 minutes.
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3
Meanwhile, prepare the grill for cooking or heat a ridged grill pan over medium-high heat until hot. Grill the steaks until they are slightly charred but still pink in the center, about 3 minutes per side. Transfer to a plate and let stand for about 5 minutes.
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4
Heat 2 tablespoons of the canola oil in a large skillet over medium heat. Add the kimchi and mirin and stir until heated. Fold in the rice. Season to taste with salt and pepper and keep warm.
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5
Heat the remaining teaspoon of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Sprinkle with salt and pepper. Cook until the whites are set, about 3 minutes.
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6
In a small bowl, toss the baby arugula with the olive oil and season with salt and pepper.
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7
divide the kimchi rice among 4 plates. Slice the steaks thin across the grain and arrange over the rice. Top each plate with an egg, sprinkle with chopped scallions, and serve with arugula.
