Korean Steak And Eggs Recipes

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.

JANG JORIM WITH HARD-BOILED EGGS (KOREAN SOY BEEF STRIPS)

Steps:

• Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
• Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
• Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
• Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
• Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

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 -- .