Steak and Eggs Korean Style

A fusion dish combining Korean flavors with classic steak and eggs. Marinated skirt steak is grilled and served over kimchi fried rice, topped with a fried egg and garnished with green onions.

4 servings

12 hr 47 min

Published October 4, 2025

Ingredients

•¼ cup mirin (sweet Japanese rice wine)*
•2 tablespoons Granny Smith apple
•2 tablespoons soy sauce
•2 tablespoons light corn syrup
•1½ tablespoons green onion
•1 tablespoon Korean hot pepper paste
•1 tablespoon fresh ginger
•2 cloves garlic
•1½ teaspoons Asian sesame oil
•1½ teaspoons unseasoned rice vinegar
•4 pieces skirt steak
•2 cups water
•1 cup sushi rice
•1 teaspoon salt
•2⅓ tablespoons canola oil
•1½ cups Napa cabbage kimchi
•2 tablespoons unseasoned rice vinegar
•4 whole large eggs
•¼ cup green onions

Cooking Instructions

1.
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.
2.
Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.
720 min
3.
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.
18 min
4.
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.
11 min
5.
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.
10 min
6.
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.
3 min
7.
Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
5 min
8.
*Available in the Asian foods section of some supermarkets and at Japanese markets.

Ingredients

•¼ cup mirin (sweet Japanese rice wine)*

•2 tablespoons Granny Smith apple

•2 tablespoons soy sauce

•2 tablespoons light corn syrup

•1½ tablespoons green onion

•1 tablespoon Korean hot pepper paste

•1 tablespoon fresh ginger

•2 cloves garlic

•1½ teaspoons Asian sesame oil

•1½ teaspoons unseasoned rice vinegar

•4 pieces skirt steak

•2 cups water

•1 cup sushi rice

•1 teaspoon salt

•2⅓ tablespoons canola oil

•1½ cups Napa cabbage kimchi

•2 tablespoons unseasoned rice vinegar

•4 whole large eggs

•¼ cup green onions

Cooking Instructions

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 first 10 ingredients in bowl. Add steaks. Cover; chill overnight.

720 min

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.

18 min

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.

11 min

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.

10 min

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.

3 min

Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.

5 min

*Available in the Asian foods section of some supermarkets and at Japanese markets.