Thursday, June 2, 2011


In my opinion, the above picture is downright naughty.

This recipe rocks. Who knew I could make this classic, Korean dish so easily at home? It was so simple and shockingly really healthy. Just because there is a sexy yolk on top does not mean that its bad for you. There are loads of raw vegetables and brown rice under there! I added more raw veg than the recipe called for and you can really use whatever veg you like/is in season. Also, make sure you get really good quality skirt steak because it makes a huge difference. I picked up a beautiful piece of meat from the local butcher and it was like butter. I urge you to make this.

This recipe is dedicated to my new, favorite Korean - LIL LEE! You rule.
Recipe adapted from the CIA Cookbook

For the beef marinade:
1/4 cup soy sauce
2 tsp sugar
1/4 cup minced scallions
2 tsp minced ginger root
2 tsp ground toasted sesame seeds
Few drops of dark sesame oil, as needed
Freshly ground black pepper, as needed

1 lb skirt steak, cut into strips
1/4 cup peanut or canola oil, as needed
2 cups steamed rice
About 1 cup of the following vegetables julienned:
seedless cucumber
bell pepper
(Use WHATEVER vegetables you like! Mushrooms and beansprouts would work great too.)
4 large eggs
Korean chile paste or any kind of Asian hot sauce for serving (I used Sriracha)
Rice vinegar for serving

1. Combine the soy sauce and sugar in a bowl. Add the scallions, garlic, ginger, and ground sesame seeds. Add the sesame oil and pepper to taste. Add the skirt steak and toss until evenly coated. Cover, refrigerate, and let the steak marinate for at least 1 hour and up to 8 hours. (The longer the better!)

2. Heat 2 tablespoons of oil in a wok or large skillet over high heat until it is nearly smoking. Add the beef strips to the hot oil and stir-fry until the beef is cooked, about 4 minutes. Transfer to a bowl and keep warm.

3. Divide the rice evenly among 4 bowls and top with your desired amount of vegetables. Top the vegetables with the skirt steak and season each serving with some sesame oil, rice vinegar, and chile paste.

4. Wipe out the wok or skillet and return it to the burner. Add 1 tablespoon of oil to the pan and heat over medium heat until the oil ripples. Add the eggs to the hot oil one at a time and fry, basting the top with a little oil, until the whites are set and the yolk is hot, 2 to 3 minutes. Top each serving with a fried egg and serve at once, accompanied by sesame oil, rice vinegar, and chile paste.
There really are loads of fresh veg in this!