Prep Time: 30 min

Serves 2

• 8-12oz. Steak, thawed and cut into thin slices
• 1 cup Long Grain White Rice
• ½ cup Daikon Kimchi (you can also use traditional cabbage kimchi)
• 2 sprigs Cilantro
• 2 Eggs
• 1 Tbsp. Vegetable Oil

Bring 2 cups of water to a boil, then add rinsed rice. Reduce to a simmer, cover, and allow to cook until the liquid is completely gone, about 15-20 min. Put rice aside, and spread in a pan or on a plate to dry for 10 minutes. While the rice is cooking roughly chop ½ cup of kimchi.

Heat a tablespoon of vegetable oil in a skillet or wok over high heat. Add rice to hot oil. Stir quickly, making sure to keep the rice moving as you cook. Cook it in the oil until the rice starts to become slightly golden brown. Create a hole in the middle of the rice and a splash of oil, then add the meat to this area. Sear on each side, about 2 minutes. Add the chopped kimchi in the center of the pan with the meat and allow to heat slightly before tossing the kimchi and meat with the rice. Season with about a teaspoon of kimchi liquid, and a sprinkling of salt.