Steak and Eggs Korean Style

Ingredients

• 2 tablespoons canola oil 
• 2 tablespoons plus light
• 4 large eggs 
• 1 tablespoon ginger fresh minced peeled (scant)
• 2  garlic cloves minced
• 2 tablespoons apples i use 2 granny smith apples cored finely grated peeled
• 1.5 tablespoons green onion finely chopped (white and pale green parts)
• 4 servings green onions chopped
• 0.3 cup mirin sweet ( Japanese rice wine)
• 1.5 cups napa cabbage kimchi coarsely chopped
• 1 tablespoon korean pepper paste hot (scant)
• 1 teaspoon salt 
• 1.5 teaspoons asian sesame oil 
• 20 ounce skirt steak 
• 2 tablespoons soya sauce 
• 1 cup sushi rice (or other short-grain rice)
• 2 tablespoons unseasoned rice vinegar 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill

Directions

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.
3. Add steaks. Cover; chill overnight.
4. Bring 2 cups water to boil in small saucepan.
5. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
6. Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in center, about 3 minutes per side.
7. Transfer to plate.
8. Let stand 5 minutes.
9. Heat 2 tablespoons oil in large skillet over medium heat.
10. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.
11. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk.
12. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes.
13. Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
14. *Available in the Asian foods section of some supermarkets and at Japanese markets.