Serious Eats: Recipes

Cook the Book: Steak and Eggs Korean Style

[Photograph: Caroline Russock]

The Red Hook section of Brooklyn might not be the most accessible, public transportation-wise, but once you brave the the subway-bus combo necessary to get to this secluded neighborhood you'll know that your travel time was worth it. Red Hook's main drag, Van Brunt Street, is home to a small host of eating destinations including Baked bakery (you might recognize it's proprietor, Eric Wolitzky from this season's Top Chef Just Desserts), truly unique cocktail destination, Fort Defiance, manned by food writer-barman St. John Frizell, and extraordinary neighborhood restaurant, The Good Fork.

The husband and wife team behind The Good Fork, Sohui Kim and Ben Schneider have created a menu that leans on both Korean and new American flavors to make what is arguable their most famous creation, Steak and Eggs Korean Style. The dish begins by marinating skirt steak in an combination of rice wine, sesame oil, Korean hot pepper paste, and a slew of other Asian ingredients. Once grilled the steak sits on top of a pile of spicy-sour-crispy kimchi fried rice and each portion is topped with a fried egg and a side of lightly dressed baby arugula.

Already enamored with kimchi fried rice, I was prepared for this dish to be pretty much my ideal meal, and it did not disappoint. The marinade flavored the steak through and through with deep umami flavors, the runny yolk of the fried egg dressed the steak and rice with its richness, and the arugula lent the ideal fresh peppery element to make this into what, for me at least, is a one plate meal that is perfect on all levels.

As always with our Cook the Book feature, we have five (5) copies of The New Brooklyn Cookbook to give away this week.

Adapted from The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan. Copyright © 2010. Published by William Morrow. Available wherever books are sold. All Rights Reserved.

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