Friday, May 15, 2009
Yield: Makes 8 servings
1/2 cup mirin (sweet Japanese rice wine)*
4 tablespoons finely grated cored peeled Granny Smith
4 tablespoons soy sauce
4 tablespoons light corn syrup
3 tablespoons finely chopped green onion (white and
pale green parts)
2 tablespoon (scant) Korean hot pepper paste
2 tablespoon (scant) minced peeled fresh ginger
4 garlic cloves, minced
3 teaspoons Asian sesame oil
3 teaspoons unseasoned rice vinegar
7-8 -ounce pieces skirt steak
4 cups water
2 cup sushi rice (or other short-grain rice)
2 teaspoon salt
4 tablespoons plus 1 teaspoon canola oil
3 cups Napa cabbage kimchi, coarsely chopped
4 tablespoons unseasoned rice vinegar
8 quail eggs
Chopped green onions
How to find it:
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.
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 8 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.