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
Directions
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.
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 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
*Available in the Asian foods section of some supermarkets and at Japanese markets.
