Steak & Eggs with Quick Kimchi Fried Rice

Steak & Eggs

with Quick Kimchi Fried Rice

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

When steak and eggs join forces, the result is a deeply satisfying meal for any time of day. The classic duo appears across different cuisines—each with its own delicious additions. Here, we’re serving up our seared steaks and fried eggs Korean-style, with a side of quick kimchi fried rice. The fried rice gets a kick of heat from two traditional ingredients: gochujang (red chile paste) and gochugaru (red chile flakes) in the marinade for the zesty, crunchy kimchi.

When steak and eggs join forces, the result is a deeply satisfying meal for any time of day. The classic duo appears across different cuisines—each with its own delicious additions. Here, we’re serving up our seared steaks and fried eggs Korean-style, with a side of quick kimchi fried rice. The fried rice gets a kick of heat from two traditional ingredients: gochujang (red chile paste) and gochugaru (red chile flakes) in the marinade for the zesty, crunchy kimchi.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.

Make the kimchi:
3 Make the kimchi:

While the rice continues to cook, in a large bowl, combine the cabbage, vinegar, white bottoms of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to thoroughly coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the steaks:
4 Cook the steaks:

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

Finish the rice:
5 Finish the rice:

To the pan of reserved fond, add the sesame oil and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the cooked rice and cook, stirring occasionally, 1 to 2 minutes, or until well combined. Add the kimchi (including the liquid); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined; season with salt and pepper to taste. Divide between 2 plates and set aside in a warm place. Rinse and wipe out the pan.

Fry the eggs & plate your dish:
6 Fry the eggs & plate your dish:

In the pan used to finish the rice, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat. Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Divide the sliced steaks and fried eggs between the plates of finished rice. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.

3 Make the kimchi:

While the rice continues to cook, in a large bowl, combine the cabbage, vinegar, white bottoms of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to thoroughly coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Cook the steaks:

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

Finish the rice:
5 Finish the rice:

To the pan of reserved fond, add the sesame oil and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the cooked rice and cook, stirring occasionally, 1 to 2 minutes, or until well combined. Add the kimchi (including the liquid); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined; season with salt and pepper to taste. Divide between 2 plates and set aside in a warm place. Rinse and wipe out the pan.

6 Fry the eggs & plate your dish:

In the pan used to finish the rice, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat. Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Divide the sliced steaks and fried eggs between the plates of finished rice. Garnish with the green tops of the scallions. Enjoy!