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Cook the Book: Steak and Eggs Korean Style


Cook the Book: Steak and Eggs Korean Style Recipe

Ingredients:
  • 1/4 cup mirin (rice wine, available in the Asian section of supermarkets)
  • 2 tablespoons finely grated Granny Smith apple
  • 2 tablespoons soy sauce
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons finely chopped scallion (white and light green parts)
  • 1 scant tablespoon korean hot pepper paste pepper paste (gochujang or kochujang)
  • 1 scant tablespoon peeled and minced fresh ginger
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons unseasoned rice wine vinegar
  • Four 5-ounce pieces skirt steak
  • 1 cup sushi rice or other short-grain rice
  • Coarse salt
  • 2 tablespoons plus 1 teaspoon canola oil, divided
  • 1 1/2 cups napa cabbage kimchi, coarsely chopped
  • 2 tablespoons unseasoned rice wine vinegar
  • Freshly ground black pepper
  • 4 large eggs
  • Chopped scallions, for garnish
  • 1 cup baby arugula
  • 1 tablespoon extra-virgin olive oil
Directions:
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Rank

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