Name: Steak and Eggs Korean Style
Yield: 4 Servings
Ingredients: 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; 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

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Noel Barnhurst

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