Korean Rice bowl with Steak, Asparagus, and Fried Egg

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

Ingredients

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

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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