Cook the Book: Steak and Eggs Korean Style

INGREDIENTS

• 1/4 cup mirin (rice wine, available in the Asian section of supermarkets)
• 2 tablespoons finely grated Granny Smith apple
• 2 tablespoons soy sauce
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons finely chopped scallion (white and light green parts)
• 1 scant tablespoon korean hot pepper paste pepper paste (gochujang or kochujang)
• 1 scant tablespoon peeled and minced fresh ginger
• 2 garlic cloves, minced
• 1 1/2 teaspoons toasted sesame oil
• 1 1/2 teaspoons unseasoned rice wine vinegar
• Four 5-ounce pieces skirt steak
• 1 cup sushi rice or other short-grain rice
• Coarse salt
• 2 tablespoons plus 1 teaspoon canola oil, divided
• 1 1/2 cups napa cabbage kimchi, coarsely chopped
• 2 tablespoons unseasoned rice wine vinegar
• Freshly ground black pepper
• 4 large eggs
• Chopped scallions, for garnish
• 1 cup baby arugula
• 1 tablespoon extra-virgin olive oil