What You Need

• 1 teaspoon vegetable oil
• 1 steak, trimmed of excess fat
• 2 tablespoons butter
• 1 cup thinly sliced kimchi, drained and patted dry
• 4 eggs
• 1 tablespoon soy sauce
• 4 cups hot cooked white rice
• 2 cups thinly sliced napa cabbage
• 1/2 cup thinly sliced cucumber
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced radishes
• 1/4 cup chopped fresh cilantro leaves
• 4 green onions, thinly sliced on the bias (1/2 cup)
• Gochujang Mayonnaise
  • 1/2 cup mayonnaise
  • 1 tablespoon gochujang paste
  • 1 tablespoon lime juice

How To Make It

1. In small bowl, beat Gochujang Mayonnaise ingredients with whisk; set aside.
2. In a nonstick skillet, heat oil over medium-high heat.
3. Add steak; cook 4 to 6 minutes or until deep brown on first side.
4. Turn steak; reduce heat to medium, and cook 4 to 6 minutes or until cooked to desired temperature (145°F for medium-rare).
5. Transfer to cutting board; let stand 5 minutes, then thinly slice. Cover with foil to keep warm.
6. Add 1 tablespoon of the butter to drippings in skillet over medium heat.
7. Add kimchi; cook 3 to 5 minutes or until browned on edges.
8. Transfer to small bowl; cover with foil to keep warm.
9. Add remaining tablespoon butter to skillet; add eggs.
10. Cook 15 to 30 seconds or until edges are set; pour soy sauce over eggs, and cover pan.
11. Reduce heat to low; cook 1 to 3 minutes or until yolks are set and no longer runny.
12. Divide rice among 4 bowls.
13. Divide vegetables evenly over rice.
14. Top each bowl with one-fourth of the steak and 1 egg.
15. Divide kimchi mixture evenly among bowls. Drizzle with gochujang mayonnaise.