Gochujang Steak & Kimchi Fried Rice

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.

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.

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

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!