Korean-style Steak and Eggs

Combine beef and bulgogi or yakiniku marinade. Marinate for 6 hours or overnight.

Make the kimchi rice: In a large wok, heat oil. Add kimchi and vinegar and sauté for a few seconds. Add rice and toss until thoroughly combined. Season with salt and pepper; mix well. Set aside and keep warm.

Heat 1/2 tablespoon oil a nonstick frying pan. Crack egg in a small bowl and gently slide onto the pan, being careful not to break the yolk. Sprinkle with salt and pepper. Fry two eggs at a time. Cook until desired doneness. Set aside and keep warm.

In a frying pan or cast-iron grill pan, heat oil. Fry or pan-grill beef a few pieces at a time, about 2 to 3 minutes. Drain excess oil on paper towels.

To assemble, portion beef among 4 plates. Place 1 cup kimchi rice and 1 fried egg per plate. Sprinkle with chopped green onions.