Name: Breakfast For Dinner: Korean-Inspired Filet Mignon & Kimchi Hash
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 (6 oz) filet mignon steaks; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp neutral oil (like grapeseed or canola); 2 cups yukon gold potatoes, diced; 1 cup kimchi, chopped and drained; 1 small yellow onion, diced; 2 scallions, sliced (plus more for garnish); 1 tbsp gochujang (Korean chili paste); 2 tsp rice vinegar; 1 tsp sugar; 4 large eggs; 1 tbsp butter; Flaky sea salt and freshly ground black pepper; 1 tsp toasted sesame seeds

Breakfast For Dinner: Korean-Inspired Filet Mignon & Kimchi Hash

CookwithNewsletter

This gloriously over-the-top, culture-award-worthy dish celebrates breakfast chaos and dinner decadence in equal measure: crispy kimchi hash anchors a perfectly seared filet mignon, crowned with a runny fried egg and a punchy dose of gochujang. The acid from kimchi and vinegar cuts through the steak’s richness, while the egg ties breakfast and dinner together. It’s a madcap, flavor-loaded ode to food moments that feel both absurd and iconic—perfect for a dinner party, brunch, or anytime you crave the best of all food worlds in one plate.

Ingredients

Instructions

Take filet mignon out of the fridge. Season generously with salt and pepper on all sides. Let stand at room temperature for 30 minutes.
Heat a large skillet (preferably cast iron) over medium-high heat. Add neutral oil. When hot, add diced potatoes and a big pinch of salt. Cook, stirring occasionally, until golden and crisp, about 10-12 minutes.
Add onion to potatoes and cook 3 minutes until soft. Stir in chopped kimchi and cook until slightly caramelized, about 3 minutes more.
Mix gochujang, soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Pour over potato-kimchi mixture and toss until everything is coated and sticky. Stir in scallions. Taste and add more salt if needed. Keep warm on low.
Heat another skillet over medium-high. Add butter. When foaming subsides, sear filets 3-4 minutes per side for medium-rare, or until desired doneness. Rest steaks 5 minutes.
While steaks rest, fry eggs in the same pan until edges are crispy and yolks are just set, about 2 minutes. Sprinkle with sea salt.
To serve: Spoon kimchi hash onto plates. Top each with a filet mignon and a fried egg. Garnish with extra scallions and toasted sesame seeds. Serve immediately.