Ingredients:
2 chopped scallions
2 chopped shallots
coconut oil
2 cups cooked brown rice (ensure the rice is dry before you stir fry)
1 1/2- 2 cups Kim Chee chopped fine
2 Tbsp mirin
1 flank or skirt steak (ours was a grass-fed flank from Fields of Athenry)
Ghee or lard (we used pork lard we picked up from a farm market)
course sea salt
fresh ground pepper
1 egg per person
butter or ghee
Directions:
Rub steak with sea salt, pepper and set aside.
For the rice...
Saute scallions and shallots in coconut oil. Add cooked rice, stir for a minute or two. Then add Kim Chee and again, stir for a minute or two. Finally add mirin and scrape down the rice sticking to the pan.
In a hot cast iron skillet heat oil or lard and add steak. Cook until desired doneness and let rest before slicing. Be sure to slice across the grain of the steak.
In the hot skillet drop a bit of butter and fry an egg right on top of sizzling butter.
Plate the rice, then the sliced steak and top with the fried egg. Sprinkle a little sea salt on top and viola, a warm and filling meal for a cold wintery night.
This reminds me a bit of dolsot bibim bap which is a Korean dish of meat, vegetables and an egg on rice which is cooked in a stone bowl. It is very tasty and healthy. There are recipes found easily all over the web. Give it a try!
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