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

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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