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1
In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper.
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2
Blend well than drizzle in the oils.
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3
While still running, add the scallions and cilantro.
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4
Check for seasoning.
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5
It should not be salty since salt is added right before grilling.
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6
Remove 1/2 cup of the marinade and reserve for sauce.
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7
In a dish, completely coat the hanger with remaining marinade and let marinate overnight.
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8
On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.
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9
In a large non-reactive pan, heat the vinegar, sugar and salt.
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10
When boiling, add the cucumbers, onions, garlic, chile flake, chiles and scallions.
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11
Bring back to a boil, pull off heat and let stand to room temperature.
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12
Store in a glass jar with a loosened lid at room temperature to ferment slightly.
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13
After 2 days at room temperature, store in refrigerator.
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14
In a hot wok coated with canola oil, quickly scramble the eggs to soft stage.
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15
Set aside.
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16
In the same hot wok coated with oil, add garlic, ginger and scallions.
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17
Cook until soft then add rice, bean sprouts, soy and sesame oil.
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18
Season and add back the eggs.
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19
Heat thoroughly and check for seasoning.
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20
PLATING On a large white plate, zig-zag the sauce.
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21
Place small mound of rice and top with hanger steak sliced in half, on the bias.
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22
Place kimchee on top and garnish with sesame seeds, scallions and fried shallots.
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23
Yield: 2 days Drink Recommendation: OB Korean Beer
