Korean Steak And Eggs

Total Time: 8 hrs 35 mins Preparation Time: 8 hrs Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup mirin (sweet japanese rice wine)
• 2 tablespoons soy sauce
• 1 tablespoon light corn syrup
• 2 tablespoons finely chopped green onions ( 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 1/2 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 1/2 cups napa cabbage kimchi, coarsely chopped
• 1 shallot, finely chopped
• 2 tablespoons unseasoned rice vinegar
• 4 large eggs
• chopped green onion (garnish)

Recipe

• 1 for steaks:.
• 2 combine marinade ingredients in bowl. add steaks. cover; let it sit overnight.
• 3 for kimchi rice:.
• 4 bring 2 cups 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 18-20 minutes.
• 5 meanwhile, prepare grill or grill pan over medium-high heat. grill steaks until slightly charred but still pink in center, about 3 minutes per side. transfer to plate. let stand 5 minutes.
• 6 heat 2 tablespoons oil in large skillet over medium heat. add kimchi, shallot, and vinegar. stir until heated. fold in rice. season with salt and pepper. keep warm.
• 7 cook the eggs, preferably in a non-stick skillet in the remaining oil (butter works great as well), just until whites are set. season as desired.
• 8 divide kimchi rice among 4 plates. slice steaks thinly across grain; arrange over rice. top each with egg; sprinkle with green onions and serve.
• 9 ***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. it worked for me -- i can't believe i just fessed up to eating spam -- .