Korean Steak And Eggs Recipe

Name: Korean Steak And Eggs
Prep time: 60 min
Cook time: 515 min
Total time: 575 min
Yield: Serves 1 or more
Ingredients: Mirin; 1/4 cup soy sauce; Light Corn Syrup; Chopped green onions (to taste, optional); Hot Pepper Paste; Fresh Ginger; Garlic Cloves; 1 tbsp sesame oil; Rice Vinegar; Skirt Steak; Water; Sushi Rice; Salt; Canola Oil; Cabbage Kimchi; Shallot; 2 large eggs; Green Onion

Experience a taste of Brooklyn's best fusion breakfast! Inspired by The Good Fork's renowned Korean-American cuisine (as featured in Bon Appetit), this recipe delivers a sensational Korean Steak and Eggs dish. Marinate the steak overnight for maximum flavor, then sear it to perfection alongside perfectly runny eggs. The rich yolk adds the finishing touch to this unforgettable breakfast. Warning: This recipe is not for the faint of heart – runny egg lovers only!

Prep Time 60 mins

Cook Time 515 mins

Calories 596.1 kcal

Protein 82g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Korean Steak And Eggs

Mirin
1/4 cup soy sauce
Light Corn Syrup
Chopped green onions (to taste, optional)
Hot Pepper Paste
Fresh Ginger
Garlic Cloves
1 tbsp sesame oil
Rice Vinegar
Skirt Steak
Water
Sushi Rice
Salt
Canola Oil
Cabbage Kimchi
Shallot
2 large eggs
Green Onion

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Korean Steak And Eggs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Korean Steak And Eggs

In a bowl, combine 1 lb flank steak, 1/4 cup soy sauce, 2 tbsp gochujang (Korean chili paste), 1 tbsp sesame oil, 1 tbsp brown sugar, 1 clove minced garlic, and 1 tsp grated ginger. Marinate in the refrigerator overnight.
Remove steak from marinade and pat dry with paper towels.
Heat 1 tbsp vegetable oil in a cast iron skillet over medium-high heat.
Sear steak for 3-4 minutes per side for medium-rare, or to your desired doneness.
Remove steak from skillet and let rest for 5-10 minutes.
While steak rests, crack 2 large eggs into the same skillet.
Cook eggs to your liking – for runny yolks, cook for 2-3 minutes. For firmer yolks, cook longer.
Slice the rested steak thinly against the grain.
Serve the sliced steak topped with the cooked eggs. Garnish with sesame seeds and chopped green onions (optional).
Enjoy your incredible Korean Steak and Eggs breakfast!