Korean Steak and Eggs

515 mins (prep 480, cooking 35)
22 ingredients
4 servings
A friend of mine dragged me out of my Williamsburg hideout to Red Hook in Brooklyn one morning where I had one of the nicest fusion breakfasts in a long time. The restaurant was called The Good Fork, and has fantastic Korean/American food. A quick google, and I found a recipe that was in Bon Appetit's feature of the restaurant. I've made only slight modifications. If you are totally averse to runny eggs, I suggest you skip this recipe. The yolk totally completes this dish.Cooking time does not include overnight marinating time.

Categories:  steak , beef , breakfast , meat , egg , eggs~dairy , asian , korean ,
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Serving Size (161.54 g)
Servings 4
Amount per Serving
Calories 125.23 Calories from Fat 89.01
% Daily Value *
Total Fat 9.89g 60.83%
Saturated Fat 0.81g 16.26%
Trans Fat 0.03g %
Cholesterol 0.0mg 0.0%
Sodium 1002.16mg 167.03%
Total Carbohydrate 4.73g 6.31%
Dietary Fiber 0.11 g 1.7%
Sugars 2.99 g %
Protein 0.99g 7.95%
Vitamin A 0.2IU% Vitamin C 0.7mg%
Calcium 10.68mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely chopped green onions, hot pepper paste, minced peeled fresh ginger, unseasoned rice vinegar, skirt steak, sushi rice, napa cabbage kimchi, unseasoned rice vinegar, large eggs, chopped green onion