Kimchi Quinoa with Steak and Egg

June 14, 2019

Steak and eggs is a definite classic, and seems to be on breakfast and brunch menus no matter what the cuisine. Pairing kimchi rice with steak and eggs is a more modern take on the staple, made famous here by Wildflour. It became such a hit, that no matter how many menu evolutions the guys behind their talented kitchen come up with, the steak and eggs with kimchi rice remain. Other iterations have popped up in places like Girl and the Bull, and Pi Breakfast and Pies, with the Asian twist bringing a whole new dimension to something familiar. The rice is flavored with the welcome acidic kick and heat of cabbage fermented for days, ideal for a simply seasoned, and perfectly-cooked cut of meat.

Kimchi Quinoa Steak and Eggs1

For this recipe, Pepper has decided to switch up this new, modern classic, and replace rice with another grain, the currently trendy quinoa. Seen by health buffs as the perfect alternative to much heavier (and apparently less healthy) rice, quinoa’s smaller grains allow for a texturally more interesting bite, while also letting the juices of the kimchi cling onto its exterior more than the rice would have. Mixing it all together, kimchi quinoa feels like a quick risotto, where you get both the snap of the grain, and a soft, sticky pile of quinoa.

Kimchi Quinoa Steak and Eggs2

Adding an egg elevates any equation, and a soft-boiled one topping this dish is the proverbial icing on the cake. Cutting into it coats your meat with a thick rich sauce that only yolks could provide. The quinoa in turn, is soaked in the yellow stuff, making it even more moist, and muting the sharpness of the kimchi without overpowering it. The best thing about this recipe is that it seems like a restaurant preparation, but is in fact, relatively simple for even the most basic of cooks. If you get the great ingredients right, you might just feel like you’re having the iconic Wildflour dish at home.

Kimchi Quinoa Steak and Eggs3

Kimchi Quinoa with Steak and Egg

Total Time: 30 minutes
Yield: 2 servings


  • 2 pcs steak (we used wagyu during our shoot)
  • salt and pepper, for the steak
  • olive oil, for cooking the steak
  • 2 poached eggs
  • 1 tbsp olive oil
  • 1/4 cup sliced kimchi
  • 1 tbsp gochujang
  • 1 tsp store-bought kimchi base
  • 1/2 tsp sugar
  • 2 cups quinoa, cooked 
  • 3 tbsp chopped spring onion
  • 1 tbsp crushed nori, for garnish
  • salt & pepper, for garnish


  1. Heat olive oil in pan and sauté kimchi for 1 minute.
  2. Add in gochujang, kimchi base and sugar.
  3. Add in cooked quinoa and toss very well. Season to taste with salt and pepper.
  4. Turn off fire and toss in chopped spring onion. Set aside, keep warm.
  5. Season steak with salt and pepper. Pan-fry the steak to medium rare. Allow steak to rest for 3-5 minutes and slice into strips.
  6. Divide quinoa into 2 serving plates. Top with sliced steak. Put poached egg on the side of steak. Top with crushed nori. Serve immediately.

Tip: When poaching eggs, boil 3 inch deep water. Once boiling, add 1 tbsp of vinegar. Lower down fire so that water is just simmering. Crack whole egg into a small bowl, make sure that the yolk is still whole. Mix simmering water in one circular motion so that the water is moving in one direction. Gently pour egg in the middle of the rotating water. Cook for 90-120 seconds or until egg white is cooked and yolk is still runny. Strain out from water and transfer to a plate lined with kitchen towel.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

3 comments in this post SHOW

3 responses to “Kimchi Quinoa with Steak and Egg”

  1. Love this!! I love kimchi fried rice — although I haven’t had Wildflour’s iconic version I’ve been making it myself, with a fried egg on top, sans the steak. Best hangover cure! I’ll be sure to try Wildfour’s soon! My favorite version so far is from the White House in Boracay, instead of steak they use kalbi-style short ribs…yum!! This quinoa version looks absolutely delicious!

  2. Cheepy says:

    Question: do you have the calorie values for 1 serving of this? It looks nice and I wanna try it out.
    Thanks! 😀

  3. […] When Haitai-Calbee Confectionery Co. released honey-butter flavored crisps in South Korea, its virality was astounding. An app was launched just to alert people of fresh stock at nearby convenience stores, some shops had waiting lists for new haul, and prices for bags of chips inflated online (presently, you can purchase three bags of Honey Butter Chip at $20 on eBay). The flavor epidemic spread outside the realm of just potato chips, with McDonald’s even getting hit through honey-butter Shake Shake Fries. In our case, we’ve taken to the kitchen to create fried chicken wings covered in a honey-butter glaze. For a complete chicken meal, pair it in with some kimchi rice. […]

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