Kimchi Steak and Eggs


A super easy Island-Style recipe that you can have any time of day.

2 hrs 15 min
4 Servings


2 Tbsp
kimchi liquid
1 Tbsp
gochujang pepper paste
1 Tbsp
rice or distilled white vinegar
2 Tbsp
soy sauce
2 Tbsp
1 Tbsp
sesame oil
2 lb
beef steak (8 oz. portions)
2 Tbsp
vegetable oil
large onion (halved lengthwise, thinly sliced)
2 Tbsp
water for deglaze
1 lb
won bok kimchi (strained & rough chopped, juice reserved)
eggs (cooked to your liking)
scallions (for garnish)
sesame seeds (for garnish)
Prep Time:
2 hrs
Cooking Time:
15 min
Total Time:
2 hrs 15 min


In a small bowl whisk together the kimchi liquid, gochujang, vinegar, shoyu, sugar, sesame oil, and garlic until well blended. Lay the steaks in a baking dish and pour the marinade over the steaks, tossing to coat. Cover and refrigerate for 2 to 24 hours. Remove the steaks from the marinade, and allow the marinade to drain off, reserving a few tablespoons of marinade for cooking. Season the steaks on both sides with salt and pepper. Heat a large sauté pan over high heat. Add the vegetable oil and cook the steaks to desired doneness (reduce the heat to medium high once the steaks are in the pan). Remove the steaks and allow them to rest. Add the sliced onions to the hot pan, along with a few tablespoons of water to deglaze the pan. Sauté the onions until they begin to soften, about 5 minutes. Add the chopped kimchi to the pan and sauté for another 2 to 3 minutes. Stir in a few tablespoons of reserved steak marinade to the pan and cook on high heat to begin to caramelize the onions and kimchi. To serve, plate the sautéed onions and kimchi. Slice the steak and serve over the warm mixture. Top with egg cooked to your liking. Garnish with sliced scallions and sesame seeds. Serve immediately.

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Chef Lee Ann Wong