Steak and Eggs Korean Style

Ingredients for Steak and Eggs Korean Style

• 60ml 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 spring 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

• 110g pieces skirt steak

• 475ml water

• 240ml 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 spring onions

How to make Steak and Eggs Korean Style

Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chillies. Kimchi is a spicy and pungent fermented vegetable mixture; this recipe calls for the version made with Napa cabbage. Both can be found at Korean markets and online at koamart.com.

Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.

Bring 475ml 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 minutes.

Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in centre, about 3 minutes per side. Transfer to plate. Let stand 5 minutes.

Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.

Heat 1 teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes.

Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with spring onions and serve.

*Available in the Asian foods section of some supermarkets and at Japanese markets.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.