STEAK AND EGGS KOREAN STYLE
Provided by Sohui Kim
Categories Egg Rice Breakfast Marinate Steak Sake Grill/Barbecue Cabbage Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- How to find it:
- 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.
- For steaks:
- Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.
- For Kimchi rice:
- 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 minutes.
- Meanwhile, prepare barbecue (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.
- 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 green onions and serve.
- *Available in the Asian foods section of some supermarkets and at Japanese markets.
STEAK AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 main course servings
Number Of Ingredients 6
Steps:
- Preheat the oven 350 degrees F.
- Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side.
- Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
- While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
- Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
GRILLED KOREAN STEAK AND RICE BOWLS
The key to this very flavorful and easy meal is 6-10 hours of hands off time thanks to a quick blended marinade. Asian pear does double duty as a tenderizer in the marinade and adds a sweet crunch to the rice bowl.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
- Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
- Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
- Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
- Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.
Nutrition Facts : Calories 490, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 1236 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Sugar 12 grams, Protein 30 grams
KOREAN STEAK
This is a very good recipe, served with kim chee and rice! Times do not include marinating time. I mix it together before work, it seems to be plenty of time. I usually serve it with rice or use it to make an 'Oriental' salad.
Provided by katie in the UP
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, mirin and crushed red chili peppers. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
- Remove meat and toss marinade.
- Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink.
- UPDATE: this also worked well on a grill!
Nutrition Facts : Calories 866.5, Fat 85.3, SaturatedFat 34.1, Cholesterol 112.4, Sodium 1096.4, Carbohydrate 12.3, Fiber 0.6, Sugar 8.9, Protein 12
AWESOME KOREAN STEAK
Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.
Provided by CHAMEIL
Categories World Cuisine Recipes Asian Korean
Time 12h30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
- Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 21.4 g, Cholesterol 68.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1249.1 mg, Sugar 15.5 g
STEAK AND EGGS
Manliest breakfast around.
Provided by Brian Genest
Categories Breakfast Eggs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
- Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
- Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
- Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
- Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
- Remove from the pan and serve with the steaks.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 2 g, Cholesterol 340.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 50.2 g, SaturatedFat 15 g, Sodium 2900.8 mg, Sugar 0.4 g
KOREAN RICE BOWL WITH STEAK, ASPARAGUS, AND FRIED EGG
Provided by Ivy Manning
Categories Beef Egg Rice Vegetable Fry Dinner Lunch Meat Steak Asparagus Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
- Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
- Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
- Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
- Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.
More about "korean steak and eggs food"
STEAK AND EGGS KOREAN STYLE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (8)Servings 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 minutes.
- Meanwhile, prepare barbecue (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.
- 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.
KOREAN BULGOGI STEAK WITH FRIED EGG - CREOLE CONTESSA
From creolecontessa.com
Reviews 4Total Time 30 minsEstimated Reading Time 5 mins
- Slightly freeze steak so it’s easier to slice. Slice frozen steak as thin as possible, rinse, drain, place in a large bowl, add about 1 tablespoon of olive oil to coat meat.
- Add Chili sauce, sriracha, brown sugar, rice wine vinegar, soy sauce, and sesame oil to remaining seasoning blend and mix well, add to bowl with steak.
- Add sliced white onion and garlic to bowl with steak. Grate the pear on top of the steak, mix well and allow to marinate 30 minutes if you have time.
KOREAN-STYLE STEAK AND EGGS WITH KIMCHI FRIED RICE
From tastecooking.com
Estimated Reading Time 6 mins
ASMR CHINESE FOOD MUKANG FRIED EGG & STEAK! KOREAN …
From youtube.com
KOREAN BBQ BEEF - GOOD EGGS KITCHEN | GOOD EGGS
From goodeggs.com
KOREAN STEAMED EGG IN HOT POT - GYERAN JJIM - KIMCHIMARI
From kimchimari.com
KOREAN STEAK FRIED RICE - COOKS WELL WITH OTHERS
From cookswellwithothers.com
STEAK AND EGGS - KOSHEREYE
From koshereye.com
MAYAK EGGS (KOREAN MARINATED EGGS) | COOKERRU
From cookerru.com
KOREAN STEAMED EGG RECIPE - RECIPES.NET
From recipes.net
WHAT TO SERVE WITH KOREAN BEEF - 7 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
JAPANESE HAMBURGER STEAK RECIPE (HAMBAGU) - BEYOND KIMCHEE
From beyondkimchee.com
EGG FRIED RICE (GYERAN BOKKEUMBAP) - KOREAN BAPSANG
From koreanbapsang.com
KOREAN STEAK AND EGGS RECIPE - WEBETUTORIAL
From webetutorial.com
KOREAN MARINATED EGGS - MAYAK GYERAN (EASY!) - TIFFY COOKS
From tiffycooks.com
DESTINATION DINING: COTE'S STEAK & EGGS
From finedininglovers.com
11 TRADITIONAL AND CLASSIC KOREAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
STEAK AND EGGS KOREAN STYLE | RECIPE | RECIPES, STEAK AND EGGS, …
From pinterest.ca
GYERANJJIM (KOREAN STEAMED EGGS) - KOREAN BAPSANG
From koreanbapsang.com
STEAK AND EGGS KOREAN STYLE - KOREAN RECIPES
From fooddiez.com
KOREAN STEAMED EGG RECIPE (GAERAN JIM) RECIPE - THE …
From thespruceeats.com
KOREAN STEAK AND EGGS BENEDICT - FEEDINGTHEFIYA
From feedingthefiya.com
KOREAN STEAK AND EGGS - COOKEATSHARE
From cookeatshare.com
KOREAN-STYLE STEAK AND EGGS - BIBIGO USA
From bibigousa.com
STEAK AND EGG KOREAN STYLE - MENU - THE GOOD FORK - BROOKLYN
From yelp.ca
RECIPE: KOREAN STEAK, EGG & RICE BOWL - INSPIRED IN THE CITY
From inspiredinthecity.com
HOW TO MAKE YUKHOE, KOREAN STEAK TARTARE - FOOD REPUBLIC
From foodrepublic.com
AN EGG FOR EVERY OCCASION — KOREAN STEAK RICE BOWL
From honestcooking.com
KOREAN BEEF STIR-FRY WITH EGG NOODLES | BIBBYS KITCHEN RECIPES
From bibbyskitchenat36.com
10 MOST POPULAR KOREAN APPETIZERS - TASTEATLAS
From tasteatlas.com
KOREAN STEAMED EGGS (GYERANJJIM) | FOOD & WINE
From foodandwine.com
KOREAN PHILLY CHEESESTEAK EGG ROLLS RECIPE WITH BIBIGO! | A FOOD …
From afoodloverslife.com
KOREAN STEAMED EGGS | GYERAN JJIM (계란찜) - DRIVE ME HUNGRY
From drivemehungry.com
[HOMEMADE] KOREAN STEAK, EGG, AND VEGGIE BENTO BOX : FOOD
From reddit.com
20 EASY ASIAN EGG RECIPES TO COOK EGGS LIKE A PRO
From cooklikeasian.com
KOREAN BEEF AND EGG NOODLE STIR-FRY - FOOD24
From food24.com
10 BEST KOREAN ENTREES RECIPES | YUMMLY
From yummly.com
KOREAN STYLE STEAK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
KOREAN STEAK AND EGGS - KOREAN RECIPES - FOODDIEZ.COM
From fooddiez.com
KOREAN STEAK, KIMCHI & CAULIFLOWER RICE BOWLS - EATINGWELL
From eatingwell.com
EASY KOREAN FLANK STEAK - THE GARLIC DIARIES
From thegarlicdiaries.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love