Steak and Eggs Korean Style Recipe

Name: Steak and Eggs Korean Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mirin (sweet Japanese rice wine)*; 2 tablespoons finely grated cored peeled Granny Smith apple; 2 tablespoons soy sauce; 2 tablespoons light corn syrup; 1 1/2 tablespoons finely chopped green onion (white and pale green parts); 1 tablespoon (scant) Korean hot pepper paste; 1 tablespoon (scant) minced peeled fresh ginger; 2 garlic cloves, minced; 1 1/2 teaspoons Asian sesame oil; 1 1/2 teaspoons unseasoned rice vinegar; 4 5-ounce pieces skirt steak; 2 cups water; 1 cup sushi rice (or other short-grain rice); 1 teaspoon salt; 2 tablespoons plus 1 teaspoon canola oil; 1 1/2 cups Napa cabbage kimchi, coarsely chopped; 2 tablespoons unseasoned rice vinegar; 4 large eggs; Chopped green onions

Servings: persons

1/4 cup mirin (sweet Japanese rice wine)*
2 tablespoons finely grated cored peeled Granny Smith apple
2 tablespoons soy sauce
2 tablespoons light corn syrup
1 1/2 tablespoons finely chopped green onion (white and pale green parts)
1 tablespoon (scant) Korean hot pepper paste
1 tablespoon (scant) minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons unseasoned rice vinegar
4 5-ounce pieces skirt steak
2 cups water
1 cup sushi rice (or other short-grain rice)
1 teaspoon salt
2 tablespoons plus 1 teaspoon canola oil
1 1/2 cups Napa cabbage kimchi, coarsely chopped
2 tablespoons unseasoned rice vinegar
4 large eggs
Chopped green onions

1
Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chiles.
2
Kimchi is a spicy and pungent fermented vegetable mixture; this recipe calls for the version made with Napa cabbage.
3
Both can be found at Korean markets and online at koamart.com.
4
Whisk first 10 ingredients in bowl.
5
Add steaks.
6
Cover; chill overnight.
7
Bring 2 cups water to boil in small saucepan.
8
Add rice and 1 teaspoon salt.
9
Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
10
Meanwhile, prepare barbecue (medium-high heat).
11
Grill steaks until slightly charred but still pink in center, about 3 minutes per side.
12
Transfer to plate.
13
Let stand 5 minutes.
14
Heat 2 tablespoons oil in large skillet over medium heat.
15
Add kimchi and vinegar.
16
Stir until heated.
17
Fold in rice.
18
Season with salt and pepper.
19
Keep warm.
20
Heat 1 teaspoon oil in large nonstick skillet over medium heat.
21
Crack eggs into skillet, being careful not to break yolk.
22
Sprinkle with salt and pepper.
23
Cook until whites are set, about 3 minutes.
24
Divide kimchi rice among 4 plates.
25
Slice steaks thinly across grain; arrange over rice.
26
Top each with egg; sprinkle with green onions and serve.
27
*Available in the Asian foods section of some supermarkets and at Japanese markets.

760

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 19 ingredients. The key ingredients include: 1/4 cup mirin (sweet Japanese rice wine)*, 2 tablespoons finely grated cored peeled Granny Smith apple, 2 tablespoons soy sauce, 2 tablespoons light corn syrup, and more.

Yes, Steak and Eggs Korean Style 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.

Steak and Eggs Korean Style

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