Steak and Eggs Korean Style

Steak and Eggs Korean Style
Photo by Noel Barnhurst

Ingredients

  • 1 cup sushi rice (or other short-grain rice)
  • 4 5-ounce pieces skirt steak
  • 7 teaspoons canola oil
  • green onions
  • 2 cups water
  • 1 ½ teaspoons Asian sesame oil
  • 1 ½ cups Napa cabbage kimchi
  • + 12 more ingredients
    • 2 garlic cloves
    • 4 large eggs
    • 2 tablespoons light corn syrup
    • 2 tablespoons soy sauce
    • 2 tablespoons unseasoned rice vinegar
    • ¼ cup mirin (sweet Japanese rice wine)
    • 2 tablespoons Granny Smith apple
    • 1 tablespoon Korean hot pepper paste
    • 1 teaspoon salt
    • 1 tablespoon fresh ginger
    • 1 ½ tablespoons green onion
    • 1 ½ teaspoons unseasoned rice vinegar

Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chiles. 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...

View full recipe at Epicurious

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