This signature Korean dish is like a deconstructed version of fried rice. Piles of ingredients top bowls of rice – and it’s up to the diner to mix everything together.
2 tbsp reduced-sodium soy sauce
2 tsp minced garlic
2 tsp raw honey
1 tsp ground ginger
1/4 tsp red pepper flakes
12-oz flank steak, trimmed
1 cup short-grain brown rice
6 oz baby spinach
1 tsp toasted sesame oil
Pinch sea salt (TRY: Salt Sisters Brazilian Atlantic Sea Salt – Fine)
2 large carrots, grated
1 tsp rice vinegar
4 large eggs
1/2 cup kimchi
4 green onions, thinly sliced
In a large zip-top bag, combine soy sauce, garlic, honey, ginger and pepper flakes. Add steak, seal bag and turn to coat. Marinate in refrigerator for 1 to 4 hours.
Cook rice according to package directions.
Meanwhile, fill a separate saucepan halfway with water and bring to a simmer. Add spinach and cook until wilted, 1 minute. Drain spinach in a colander, pressing to remove as much moisture as possible. In a medium bowl, toss spinach with oil and salt; set aside. In a small bowl, toss carrots with vinegar; set aside.
Heat a grill pan on medium-high. Remove steak from bag, discarding marinade. Grill steak to desired doneness, 4 to 5 minutes per side for medium rare. Transfer steak to a cutting board, cover loosely with foil and let rest for 10 minutes. Using a serrated knife, thinly slice against the grain.
Mist a medium nonstick skillet with cooking spray and heat on medium. Cook eggs over easy, until whites are set and yolks are still runny.
Divide rice among bowls. Place steak, spinach, carrots and kimchi in small mounds over rice. Place 1 cooked egg in each bowl and sprinkle with onions.
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