Steak with Kimchi Fried Rice Recipe
Gordon Ramsay's bold take on steak incorporates the spicy, fermented flavors of Korean kimchi, creating a fusion dish that pairs perfectly seared meat with tangy, crunchy cabbage. The kimchi adds depth and umami to the classic Gordon Ramsay steak preparation, balancing the rich, meaty flavors with its distinctive fermented punch.
Ingredients
- 2 6oz bavette (flank) steaks
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce or tamari
- Vegetable oil for frying
- 140 g (scant 1 cup) kimchi from a jar, plus 1 tbsp of the juice
- 250 g (1⅓ cups) cooked jasmine or basmati rice
- 2 spring onions (scallions)
- 2 eggs
- 6 breakfast radishes or 5cm (2 inches) piece of daikon radish
- 2 tbsp black sesame seeds or nigella seeds
- 1 tsp chopped chili from a jar
- Sea salt and freshly ground black pepper
Instructions
- Heat a griddle pan or frying pan over high heat.
- Mix hoisin and soy sauce in a bowl, then add steak and stir to coat.
- When the pan is smoking hot, add some oil and cook the steaks on each side for 2-3 minutes.
- Meanwhile, heat a non-stick frying pan over medium heat with some oil. Chop kimchi and add it to the pan with rice. Stir to combine.
- Slice spring onions and add them to the pan with rice and kimchi.
- Flip the steaks and cook for another 2-3 minutes.
- Heat another non-stick frying pan over medium heat with some oil. Crack eggs and fry for 2 minutes until the whites are firm and crispy around the edges.
- Grate radishes into a bowl and season with salt. Stir in kimchi juice.
- Divide the rice between two bowls and top each with a fried egg, sesame seeds, salt, and pepper. Slice the steaks and place them next to the rice.
- Sprinkle chopped chili and spring onion greens over the bowls and serve with the radish salad on the side.
Video
Notes
Score the fat on the steak in a diamond pattern before cooking to help it render better and prevent the meat from curling.