Steak And Eggs Korean Style Food

STEAK AND EGGS KOREAN STYLE

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.

AWESOME KOREAN STEAK

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.

KOREAN STEAK AND EGGS

Steps:

• For steaks:.
• Combine marinade ingredients in bowl. Add steaks. Cover; Let it sit 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 18-20 minutes.
• 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.
• 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.
• 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.
• Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
• ***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 -- .

STEAK AND EGGS

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.