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Korean Steak and Eggs

March 04, 2017 10:36 AM

Chef Michele Jerard and General Manager Kevin Bayer of the Emma Willard School join Dan to make their deliciously inventive Korean Steak and Eggs.

Korean Steak & Eggs

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Servers 4-6 people

London Broil (2lbs)

2 Eggs per person

Marinade:

½ Cup Vegetable oil

1 cup Tamari / Gluten Free Soy Sauce

1 cup Sweet Chili Sauce

2 tbsp. Canned Diced Green Chili Peppers

2 tbsp. Canned Chipotle Peppers (Minced)

2 tbsp. Smoked Paprika

1 tsp. Powdered Ginger

2 cloves Minced Garlic

1 tsp Minced Fresh Ginger

1 cup of water

*For more heat add Chili Flakes for desired preference.

Hold for garnish– ½ cup Scallions

Marinate Steak for minimum 4 hours - reserve 1/3 marinade for service

Cook on Sheet pan: 475 Degrees 18 – 20 min in convection oven or broiler

  • Let steak Rest/ Warm reserved marinade-

Fry Eggs / Slice Steak thin (against the Grain)

Plate steak and Eggs

Drizzle with warm marinade

Garnish with Scallions

Serve w/ Fried or Sticky Rice

Check out Michele and Kevin's work on Instagram at emmadining.

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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