Korean Steak and Eggs
Indulge in a bold fusion of flavors with this Korean Steak and Eggs recipe, a savory twist on a classic comfort meal. Juicy ribeye steaks are marinated in an irresistible blend of soy sauce, sesame oil, garlic, ginger, and gochujang, delivering a sweet-and-spicy kick that’s brimming with Korean-inspired flair. Perfectly seared steak slices are paired with sunny-side-up eggs for a rich and satisfying protein duo, while a sprinkle of sesame seeds and fresh green onions adds the perfect finishing touch. Serve this quick yet flavorful dish over fluffy white rice for a complete meal that’s ideal for brunch, dinner, or any time you crave a dose of umami-packed indulgence. Ready in just 35 minutes and customizable to your taste, this recipe celebrates bold flavors and simplicity.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Ribeye steak (or sirloin)
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Brown sugar
- 1 tablespoon Gochujang (Korean chili paste)
- 1 teaspoon Rice vinegar
- 2 tablespoons Vegetable oil
- 4 large Eggs
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame seeds
- 2 cups Cooked white rice (optional, for serving)
Instructions
In a medium bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, gochujang, and rice vinegar. Mix well to create a marinade.
Place the ribeye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and marinate in the fridge for at least 1 hour (or up to overnight for more intense flavor).
Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Remove the steaks from the marinade, letting the excess drip off, and carefully place them in the pan.
Cook the steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Remove from the heat and let rest for 5 minutes. Slice the steak thinly against the grain.
While the steak is resting, heat the remaining 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook sunny-side-up, or to your preference (over-easy or scrambled also work).
To serve, arrange the steak slices on a plate alongside the eggs. Garnish with sliced green onions and sesame seeds. Serve with cooked white rice if desired.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 116% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 8.8 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 136 mg | 10% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
