Ingredients

The following ingredients have 4 Servings
  • 1/2 cup mayonnaise
  • 1 tablespoon gochujang paste
  • 1 tablespoon lime juice
  • 1 teaspoon vegetable oil
  • 1 boneless rib eye steak (12 to 14 oz), trimmed of excess fat
  • 2 tablespoons butter
  • 1 cup thinly sliced kimchi, drained and patted dry
  • 4 eggs
  • 1 tablespoon soy sauce
  • 4 cups hot cooked white rice
  • 2 cups thinly sliced napa cabbage
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped fresh cilantro leaves
  • 4 green onions, thinly sliced on the bias (1/2 cup)

Instruction

  • In small bowl, beat Gochujang Mayonnaise ingredients with whisk; set aside.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add steak; cook 4 to 6 minutes or until deep brown on first side. Turn steak; reduce heat to medium, and cook 4 to 6 minutes or until cooked to desired temperature (145°F for medium-rare). Transfer to cutting board; let stand 5 minutes, then thinly slice. Cover with foil to keep warm.
  • Add 1 tablespoon of the butter to drippings in skillet over medium heat. Add kimchi; cook 3 to 5 minutes or until browned on edges. Transfer to small bowl; cover with foil to keep warm.
  • Add remaining tablespoon butter to skillet; add eggs. Cook 15 to 30 seconds or until edges are set; pour soy sauce over eggs, and cover pan. Reduce heat to low; cook 1 to 3 minutes or until yolks are set and no longer runny.
  • Divide rice among 4 bowls. Divide vegetables evenly over rice. Top each bowl with one-fourth of the steak and 1 egg. Divide kimchi mixture evenly among bowls. Drizzle with gochujang mayonnaise.