Steak and Eggs Korean Style

Ingredients:

Steak:

1/4 cup mirin (sweet Japanese rice wine)*

2 tablespoons finely grated cored peeled Granny Smith apple

2 tablespoons soy sauce

2 tablespoons light corn syrup

1 1/2 tablespoons finely chopped green onion (white and pale green parts)

1 tablespoon (scant) Korean hot pepper paste

1 tablespoon (scant) minced peeled fresh ginger

2 garlic cloves, minced

1 1/2 teaspoons Asian sesame oil

1 1/2 teaspoons unseasoned rice vinegar

4 5-ounce pieces skirt steak

Kimchi rice:

2 cups water

1 cup sushi rice (or other short-grain rice)

1 teaspoon salt

2 tablespoons plus 1 teaspoon canola oil

1 1/2 cups Napa cabbage kimchi, coarsely chopped

2 tablespoons unseasoned rice vinegar

4 large eggs

Chopped green onions

Cooking Instructions:

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.

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