Korean Rice bowl with Steak, Asparagus, and Fried Egg

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

Ingredients

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