Korean Brunch: Steak, Eggs, & Kimchi Rice

I saw Korean brunch advertised at a local restaurant and couldn't stop thinking about it.  Who knew when we would actually be able to make it there on a Sunday morning so I opted to just make it at home for immediate satisfaction.  Luckily I had bookmarked this great recipe from Serious Eats so I knew exactly what I wanted to make.  It does require some planning ahead, as the steak needs to be marinated over night.  It really boosts the flavor of the meat, and it came out tender and juicy using our grill press instead of an actual grill.  The kimchi rice is spicy but doesn't take over the meal- a good complement to the steak and the fried egg which adds just the right amount of creaminess to the dish.  We also decided to make some mustard greens cooked with bacon and rice vinegar to have as a side dish with the meal.   It all tasted amazing together, and it was refreshing to have something totally different and unique for brunch.  I can't wait to surprise guests in the future with this delicious meal!

Ingredients:  

1/4 cup mirin (rice wine, available in the Asian section of most grocery stores) 

2 T finely grated Granny Smith apple 

2 T soy sauce 

2 T light corn syrup 

2 T finely chopped scallion or chives

1 T korean hot pepper paste pepper paste (gochujang or kochujang) 

1 T peeled and minced fresh ginger 

2 garlic cloves, minced 

1 1/2 t toasted sesame oil 

1 1/2 t unseasoned rice wine vinegar 

Four 5-ounce pieces skirt steak 

For the kimchi rice: 

1 1/2 cups rice, cooked in salted water as directed (we used jasmine, but sushi or short grain rice would be more authentic)

Kosher salt 

2 T plus 1 t canola oil, divided 

2 cups kimchi, roughly chopped (we used one whole 16 oz jar)

2 T unseasoned rice wine vinegar 

2 T sriracha (hot sauce- you may not need this if your kimchi is already really spicy)

Freshly ground black pepper 

4 large eggs (or one per serving) 

Chopped scallions, for garnish

Find the mustard greens recipe here.

Directions:

Whisk all of the marinade ingredients together in a bowl (everything listed above the steak).  Pour into a large zip-lock bag and add the steaks.  Seal the bag and make sure all pieces of steak are coated.  Store in the fridge over night, bringing out about an hour before cooking so it can come to room temp.

For the rice:  Cook your rice according to its directions on the package, using salted water.   Meanwhile, heat your grill or grill pan to high.  Add the steaks and cook for about 3 minutes per side, enough to char the outside but still leave some pink in the middle.  Sprinkle with salt.  Take them off the heat and let them set for about 5 minutes before slicing.  

 In a skillet heat the oil and add the kimchi , sriracha, and rice vinegar.  Stir-fry for about 2-3 minutes and add to rice, mixing until all the rice is evenly coated.

Use the same skillet you cooked the kimchi in to fry your eggs.  Over medium-high heat, crack the egg right into the pan.  Sprinkle with salt and pepper, and remove when you can tell the egg white is completely set (no more clear).  Slice the steak into thin strips, against the grain.  Serve next to a mound of rice, and top with the egg.  This would go great with a simple salad, or with our bacon-rice vinegar mustard greens.  

Bacon & Rice Vinegar Mustard Greens

We had a ton of leftover mustard greens after we use some in our Italian sausage soup, so we used the rest up as a side dish for our Korean steak & egg brunch with kimchi rice.  It was the perfect complement to the meal, because no brunch can be complete without bacon!  We cooked it with rice vinegar and chicken broth to keep with the theme.  It really mellowed out their intense flavor and the mixture of tangy and salty flavors was a perfect balance.  This would be a great side dish with other breakfast items such as grits, or with pork or chicken for dinner.  

Ingredients:

1 large bunch of mustard greens, washed and torn or chopped into smaller pieces (they will cook down!)

4 slices bacon, chopped

2 T rice vinegar

1 cup chicken broth

kosher salt and freshly ground black pepper

Directions:

Start by cooking the bacon over medium heat in a large sauce pan.  When the pieces have all browned and look crispy, add the rice vinegar and chicken broth.  

Start adding the greens, a few handfuls at a time.  Stir them in and wait until they are partially wilted to add more.  

When all the greens have been added, cover and simmer for about 15-20 minutes.  Taste for salt and pepper.  Serve alongside your savory brunch or dinner.

Italian Sausage & White Bean Soup

We just ate the last leftovers of this soup for lunch today and I was reminded how delicious it was.  The spicy sausage, savory homemade chicken broth, white beans, and zesty mustard greens all combine for a hearty and heart-warming bowl of soup that is a meal all in itself.  The fresh thyme adds just the right amount of herbal flavor to round out the dish, and it smells wonderful.  After a walk home in the freezing cold after watching the Bokamoso youth choir perform, it really hit the spot!

Ingredients:

1-1/2 lbs ground hot Italian sausage (or a mixture of hot and sweet)

1 T olive oil

1 large white onion, diced

5 carrots, peeled and diced into 1 inch chunks

2 cloves garlic, minced

1 t fresh thyme, roughly chopped

1/2 cup dry white wine

1 28 oz can of white cannellini beans (or other white bean)

4 cups homemade chicken broth or stock

2 cups water

1x3 inch Parmesan cheese rind

about 5 cups mustard greens, washed and torn into bite size pieces (you could also use kale)

kosher salt and freshly ground black pepper

freshly grated Parmesan cheese to garnish (optional)

Directions:

In a large pot, heat the olive oil over medium heat and add the sausage, breaking it up as it browns.

When the sausage is done, drain it and set aside in a bowl to add later.  If more than 2 T of fat has rendered, spoon some of it out before adding the vegetables.  It is okay if there are pieces stuck to the bottom of the pot because you will deglaze later.  Leave the heat over medium and add the onion, carrot, and garlic to the pan.  Stir and add 1/2 t salt and some fresh ground black pepper.  After about 2 minutes, add the wine and stir, scraping any bits that are stuck to the bottom of the pot.  Continue cooking until the onions are softened, about 10 minutes total.  In the last two minutes of cooking add the fresh thyme.

 Add the beans, broth, and water, Parmesan rind and sausage into the pot.  Bring to a boil, and simmer covered for 30 minutes.  Add the mustard greens to the pot, stir, and cook for 5-10 minutes longer.  Leave the lid off if you want to reduce the liquid.  Taste for salt and pepper.  Depending on the saltiness of your broth you may need to add 1-2 teaspoons salt.  

Serve and grate Parmesan cheese on top of each bowl.  We had this with some fresh baked black caraway bread.  So delicious on a cold winter day!