Korean Steak and Eggs Recipe

Name: Korean Steak and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ 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 ½ 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 ½ cups napa cabbage kimchi, coarsely chopped; 1 shallot, finely chopped; 2 tablespoons unseasoned rice vinegar; 4 large eggs; chopped green onion (garnish)

Servings: persons

¼ 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 ½ 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 ½ cups napa cabbage kimchi, coarsely chopped
1 shallot, finely chopped
2 tablespoons unseasoned rice vinegar
4 large eggs
chopped green onion (garnish)

1
For steaks:.
2
Combine marinade ingredients in bowl.
3
Add steaks.
4
Cover; Let it sit overnight.
5
For Kimchi rice:.
6
Bring 2 cups water to boil in small saucepan.
7
Add rice and 1 teaspoon salt.
8
Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18-20 minutes.
9
Meanwhile, prepare grill or grill pan over medium-high heat.
10
Grill steaks until slightly charred but still pink in center, about 3 minutes per side.
11
Transfer to plate.
12
Let stand 5 minutes.
13
Heat 2 tablespoons oil in large skillet over medium heat.
14
Add kimchi, shallot, and vinegar.
15
Stir until heated.
16
Fold in rice.
17
Season with salt and pepper.
18
Keep warm.
19
Cook the eggs, preferably in a non-stick skillet in the remaining oil (butter works great as well), just until whites are set.
20
Season as desired.
21
Divide kimchi rice among 4 plates.
22
Slice steaks thinly across grain; arrange over rice.
23
Top each with egg; sprinkle with green onions and serve.
24
***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.
25
It worked for me -- I can't believe I just fessed up to eating Spam -- .

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ¼ 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), and more.

Yes, Korean Steak and Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Steak and Eggs

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