One-Pot Wonders

Gochujang Steak & Kimchi Fried Rice

February  2, 2022
0 Ratings
Photo by LaraW
  • Cook time 30 minutes
  • Serves 4
Author Notes

Inspired by a brunch dish I had at the Dutch in NYC, but can be eaten both at brunch or dinner. Hope you enjoy it! —LaraW

What You'll Need
  • 3 tablespoons Unsalted Butter
  • 1/2 small onion
  • 1.5 cups chopped kimchi
  • 3 tablespoons kimchi juice from package
  • 3 cups cooked (preferably day-old) rice
  • 6 teaspoons soy sauce
  • 3 teaspoons sesame oil
  • 1.5 pounds sirloin steak
  • 1/2 cup mayonnaise
  • 2 tablespoons gochujang
  • 1 egg
  • 2 scallions, chopped
  1. Melt un-salted butter in a non-stick or cast-iron skillet over medium-high heat. Once melted, add onion and cook until translucent (~4-5 minutes). Add kimchi and kimchi juice and cook until about a teaspoon of juice remains. Add cooked rice, stirring, allowing the rice to absorb the sauce. Add 4 tsp of soy sauce and the sesame oil and continue to fry until slightly browned. Remove from heat into a bowl and cover while you cook the steak and egg.
  2. Season the steak on all sides with salt and pepper. Heat 1 tbsp of olive oil on the same skillet over medium-high heat. Add the steak and sear on both sides until temperature reaches about 135 F for medium-rare.
  3. Meanwhile, make the gochujang mayonnaise. Stir together the mayo, gochujang, 2 tsp of soy sauce, and 2 tsp of water. Mix well until incorporated. Add more water as needed for a drizzly consistency
  4. Once steak is done and is resting on a cutting board, fry the egg on the same skillet and once cooked through, but yolk is runny, add on top of kimchi rice. Top everything with chopped scallions and drizzle with gochujang mayonaisse. Enjoy!

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