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

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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