Steak and Eggs Korean Style
Steak and Eggs Korean Style is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chiles.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionKorean 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 first 10 ingredients in bowl.
Cover; chill overnight.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.