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Seared Steaks & Soft-Boiled Eggs

with Quick Kimchi & Jasmine Rice

Easy
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Steak and eggs get an exciting twist tonight from two Korean-style sides. We’re marinating thin-sliced cabbage in rice vinegar, gochujang (a red chile paste), sesame oil, and spices to make a quick version of kimchi. It adds tangy, spicy, and sweet complexity to the dish, completed by rice cooked with a bit of garlic for subtle aromatic flavor.

fresh
ingredients
Seared Steaks & Soft-Boiled Eggs with Quick Kimchi & Jasmine Rice
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a medium pot of water to boiling on high. Once boiling, add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; transfer to a cutting board. Rinse and wipe out the pot.

 Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the garlic; using the flat side of your knife, gently smash each clove to flatten. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger.

Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high.

Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Carefully remove and discard the garlic cloves.

Make the kimchi:
4 Make the kimchi:

While the rice cooks, in a medium bowl, combine the cabbage, white bottoms of the scallions, ginger, sesame oil, vinegar, spice blend, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the steaks:
5 Cook the steaks:

While the kimchi marinates, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

Slice the steaks & serve your dish:
6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Cut the peeled eggs in half lengthwise; season with salt and pepper. Divide the cooked rice and kimchi (draining before adding) among 4 dishes. Top with the sliced steaks and halved eggs. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a medium pot of water to boiling on high. Once boiling, add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; transfer to a cutting board. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the garlic; using the flat side of your knife, gently smash each clove to flatten. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger.

Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high.

Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Carefully remove and discard the garlic cloves.

4 Make the kimchi:

While the rice cooks, in a medium bowl, combine the cabbage, white bottoms of the scallions, ginger, sesame oil, vinegar, spice blend, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the kimchi:
Cook the steaks:
5 Cook the steaks:

While the kimchi marinates, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Cut the peeled eggs in half lengthwise; season with salt and pepper. Divide the cooked rice and kimchi (draining before adding) among 4 dishes. Top with the sliced steaks and halved eggs. Garnish with the green tops of the scallions. Enjoy!

Slice the steaks & serve your dish: