Korean Rice Bowl With Steak, Asparagus, Fried Eggs

Name: Korean Rice Bowl With Steak, Asparagus, Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame seeds; 3/4 teaspoon fleur de sel; 1/2 teaspoon New Mexico chile powder; 1 1/2 pounds New York strip steak, trimmed; 1/4 cup soy sauce; 3 tablespoons Asian sesame oil, divided; 2 green onions, finely chopped; 2 tablespoons sugar; 1 tablespoon sake or dry Sherry; 1 garlic clove, minced; 1 1/2 pounds slender asparagus spears, trimmed; 2 teaspoons vegetable oil plus additional for brushing; 6 large eggs; 6 cups freshly cooked medium-grain white rice; Korean hot pepper paste

Servings: persons

1 tablespoon sesame seeds
3/4 teaspoon fleur de sel
1/2 teaspoon New Mexico chile powder
1 1/2 pounds New York strip steak, trimmed
1/4 cup soy sauce
3 tablespoons Asian sesame oil, divided
2 green onions, finely chopped
2 tablespoons sugar
1 tablespoon sake or dry Sherry
1 garlic clove, minced
1 1/2 pounds slender asparagus spears, trimmed
2 teaspoons vegetable oil plus additional for brushing
6 large eggs
6 cups freshly cooked medium-grain white rice
Korean hot pepper paste

1
Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. 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. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
2
Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
3
Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Saute asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
4
Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
5
Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.

1946

kcal

Calories

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon sesame seeds, 3/4 teaspoon fleur de sel, 1/2 teaspoon New Mexico chile powder, 1 1/2 pounds New York strip steak, trimmed, and more.

Yes, Korean Rice Bowl With Steak, Asparagus, Fried Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!