Its prepare to cut. To prep the

Its Time to Boil!Start by getting a medium size pot and boil water on high heat. Once the water starts boiling, add the eggs and boil for about 6 minutes. Drain the boil pot of water and put the eggs into cold water to shock them for 30 seconds to 1 minute as this will stop the cooking process. Carefully peel the cooked eggs and then transfer the eggs to a cutting board. When cut in half, the yolk should have a bright yellow color which will make your presentation for pretty :). Rinse and wipe out the pot, be sure the cleaning process is thorough.  While the the eggs are boiling, wash and cut the produce to prepare for the next step.Prep the IngredientsWhile the eggs are boiling in the pot, wash and dry the fresh produce to prepare to cut. To prep the garlic, use the flat side of your chef knife  and gently smash each clove which will make it easier to cut finely. For the cabbage, cut out the core and begin to cut it into thin slices. When cutting the scallions, cut off the root ends then thinly slice separating the white bottoms and green tops. When done, begin to peel and finely chop the ginger. When finished, place all cut ingredients to a separate small bowl to keep cooking station organized.Cooking the RiceIn the pot that you used to cook the eggs(should be washed), combine the 1 cup of rice and some of the garlic, a big pinch of salt, and 2 cups of water. To get an accurate measurement of the rice, use a measuring cup. You will be doing a moist heat cooking method so start to heat water until boiling on high. Once the water starts to boil, cover the pot with a lid and reduce the heat to low. Cook for about 12 to 14 minutes, or until you see that the rice has a nice fluff and or is tender enough to eat. Turn off the heat and begin to fluff the rice with any utensil available. Be sure to stir the rice to be sure that the rice does not stick to the bottom of the pot. The rice should, when done, should look something like the image bellow.Make the Kimchi!While the rice cooks, in a medium bowl, combine the cabbage, white bottoms of the scallions, ginger, sesame oil, vinegar, spice blend, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. A good tool to use while making the Kimchi is are measuring spoons to get accurate measurements so you are not over doing one of the ingredients. Season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Cooking the SteaksWhile the kimchi marinates, pat the steaks dry with paper towels.  Be sure to season with salt and pepper on both sides. In a large pan, preferably a non-stick, heat 2 teaspoons of olive oil on medium-high until hot. This is a dry heat cooking method so PLEASE do not add water. You can tell that the oil is hot when it has a consistency similar to water. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned. You want browning to occur on the steaks to better the final presentation of your dish. You can check the steaks by just taking it out of the pan and cutting a small incision in the thickest part of the meat so you can see whether it is cooked to your own liking. Transfer to a cutting board and let rest for at least 5 minutes.Prepare Your DishFind the lines of muscle (or grain) on the rested steaks. Thinly slice crosswise against the grain. Cut the peeled eggs in half lengthwise and be sure that you see that the yolk has a bright yellow color. Season with salt and pepper. Divide the cooked rice and kimchi (draining before adding) among 3 dishes. When placing on a plate, to look its ultimate best, separate the kimchi and the rice by putting the sliced steak in the middle of the dish. Be sure when placing the steak that the beautiful redness is visible so people will be amazed by your cook skills. Finish it by putting the halved egg on top of the rice making the bright yolk visible. Garnish the rest of the dish with green tops of the scallions. After all is done, YOUR DISH IS COMPLETE! Enjoy :)Enjoy your meal with your family and friends! Enjoy!