Korean Rice Bowl With Steak, Asparagus, And Fried Egg
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Sesame Seed3 tsp
Fleur De Sel1 cup
Soy Sauce2 tbsps
Sugar1 tbsp
Sake6 large
Egg1
KimchiDirections:
1
Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes
2
Transfer sesame seeds to small bowl to cool
3
Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground
4
Return to same small bowl
5
DO AHEAD: Sesame salt can be made 1 day ahead
6
Cover and let stand at room temperature
7
Place steak in freezer 1 hour for easy slicing
8
Cut steak crosswise into 1/8-inch-thick slices
9
Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl
10
Toss steak in soy mixture
11
Let marinate at room temperature 30 minutes, tossing occasionally
12
Heat griddle or 2 heavy large skillets over medium-high heat
13
Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet
14
Sauté asparagus until crisp-tender, about 4 minutes
15
Return to rimmed baking sheet
16
Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil
17
Tent with foil to keep warm
18
Brush griddle with vegetable oil
19
Working in batches, grill steak until just browned, about 1 minute per side
20
Transfer to bowl; tent with foil to keep warm
21
Brush griddle with vegetable oil
22
Crack eggs onto hot griddle
23
Cook until whites are set but yolks are still runny, 2 to 3 minutes
24
Divide warm rice among bowls
25
Divide asparagus, then beef among bowls, placing atop rice
26
Top with fried egg
27
Serve with Korean hot pepper paste and kimchi
28
Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes
29
Transfer sesame seeds to small bowl to cool
30
Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground
31
Return to same small bowl
32
DO AHEAD: Sesame salt can be made 1 day ahead
33
Cover and let stand at room temperature
34
Place steak in freezer 1 hour for easy slicing
35
Cut steak crosswise into 1/8-inch-thick slices
36
Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl
37
Toss steak in soy mixture
38
Let marinate at room temperature 30 minutes, tossing occasionally
39
Heat griddle or 2 heavy large skillets over medium-high heat
40
Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet
41
Sauté asparagus until crisp-tender, about 4 minutes
42
Return to rimmed baking sheet
43
Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil
44
Tent with foil to keep warm
45
Brush griddle with vegetable oil
46
Working in batches, grill steak until just browned, about 1 minute per side
47
Transfer to bowl; tent with foil to keep warm
48
Brush griddle with vegetable oil
49
Crack eggs onto hot griddle
50
Cook until whites are set but yolks are still runny, 2 to 3 minutes
51
Divide warm rice among bowls
52
Divide asparagus, then beef among bowls, placing atop rice
53
Top with fried egg
54
Serve with Korean hot pepper paste and kimchi