Korean Rice bowl with Steak, Asparagus, and Fried Egg

Korean Rice bowl with Steak, Asparagus, and Fried Egg
Photo by José Picayo

Ingredients

  • 1 garlic clove
  • 2 teaspoons vegetable oil
  • 1 ½ pounds slender asparagus spears
  • 1 tablespoon sake or dry Sherry
  • 1 ½ pounds New York strip steak
  • 2 tablespoons sugar
  • Korean hot pepper paste (kochujang)
  • + 9 more ingredients
    • 6 cups medium-grain white rice
    • 6 large eggs
    • 1 tablespoon sesame seeds
    • ¾ teaspoon fleur de sel
    • Kimchi
    • ½ teaspoon New Mexico chile powder
    • 3 tablespoons Asian sesame oil
    • 2 green onions
    • ¼ cup soy sauce

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. Retu...

View full recipe at Epicurious

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