Korean Rice bowl with Steak, Asparagus, and Fried Egg

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

Ingredients

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

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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