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Blackened steak with kimchi
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Nutrition Facts
Blackened steak with kimchi fried rice and pickled radish
Amount Per Serving
Calories 611 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 300mg100%
Sodium 823mg36%
Potassium 1010mg29%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 3g3%
Protein 60g120%
Vitamin A 383IU8%
Vitamin C 8mg10%
Calcium 179mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Blackened steak with kimchi fried rice and pickled radish

Steak and eggs with a Korean twist
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: Korean
Servings: 2
Calories: 611kcal
Author: Gordon Ramsay

Equipment

  • Frying pans
  • Bowl

Ingredients

  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce or tamari
  • 2 175g bavette (flank) steaks
  • Vegetable oil, for frying
  • 140 g kimchi, from a jar, plus 1tbsp of the juice
  • 250 g cooked jasmine or basmati rice
  • 2 spring onions
  • 2 eggs
  • 6 breakfast radishes or 5cm (2 inch) piece of daikon radish
  • 2 tbsp black sesame seeds or nigella seeds
  • 1 tsp chopped chilli, from a jar
  • Sea salt and freshly ground black pepper

Method

  • Place a griddle (grill) pan or frying pan (skillet) over a high heat.
  • Put the hoisin and soy sauce into a bowl and mix together. Add the steak and stir to coat.
  • When the griddle or frying pan is smoking hot, drizzle over a little oil and cook the steaks for two to three minutes.
  • Meanwhile, place a large, non-stick frying pan over a medium heat and add a little oil. While the oil is heating, roughly chop the kimchi, then add it to the pan. Add the rice and stir to combine.
  • Slice the spring onions, reserving the green tops for serving, and add to the pan with the rice and kimchi.
  • Flip the steaks over and cook for a further two to three minutes.
  • Place a second non-stick frying pan over a medium heat and add a little oil. When hot, crack in the eggs and fry for two minutes, until the whites are firm and beginning to crisp around the edges.
  • Finely grate the radishes into a bowl. Season with salt, then stir in the kimchi juice.
  • Divide the hot rice between two bowls. Put a fried egg on top and sprinkle with the sesame seeds, followed by salt and pepper. Finely slice the steaks across the grain and place alongside the rice.
  • Sprinkle over the chopped chilli and reserved spring onion greens before serving with the radish salad on the side.

Nutrition

Calories: 611kcal | Carbohydrates: 43g | Protein: 60g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 823mg | Potassium: 1010mg | Fiber: 2g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 6mg