Directions

1. In a saucepan over medium heat add one and half cups of rice wine vinegar and half a cup of sugar. Warm, stirring until sugar has melted. Remove from heat.
2. Place sliced cucumbers in a bowl then pour the warm rice wine vinegar and sugar liquid over them. Cover and refrigerate overnight to pickle. Remove the cucumbers from the fridge and pickling liquid. Place the cucumbers, and pickled red onions in a bowl for plating.
3. Toss slaw mixture with boom-boom sauce and gochujang. Refrigerate for service.
4. In a saucepan over medium heat add two and half cups of sugar, one cup of rice wine vinegar, and two tablespoons of minced ginger. Warm, stirring until sugar has melted. Remove from heat and cool. Once cooled whisk in green onions and two cups of soy sauce.
5. Place the skirt steak in a shallow pan and pour the above marinade over them, cover and refrigerate for 1-2 hours.
6. Bring water in a saucepan to a boil and add jasmine rice then cook until tender 10-15 minutes. Remove rice from heat and saucepan.
7. In a wok or large sauté pan over medium high heat add three tablespoons of extra virgin olive oil. Add kimchi, one tablespoon of ginger and garlic cook for 1-2 minutes stirring. Add the rice to the pan and toss to combine with kimchi. Remove rice mixture from pan.
8. Add one tablespoon of extra virgin olive oil to pan and eggs. Cook eggs 1-2 minutes, breaking them up. Now add the rice mixture back to the pan and toss to combine cooked eggs. Pour in the soy sauce and chili sauce then toss it to combine. Remove from pan and hold warm for plating.
9. Remove the marinated skirt steak from the pan and cook on the medium high heat area of the grill to your desired internal degree of doneness. Allow steaks to rest for one minute then carve them against the grain.
10. Portion rice onto the warm entrée plates in the center. Arrange the sliced steaks on the bottom of the rice from 9:00 o’clock to 3:00 o’clock.
11. Place the gochujang slaw above the sliced skirt steak as high as possible at 2:00 o’clock.
12. Portion the pickled red onion and cucumbers around the base of the steak at 8:00 o’clock.