Name: Korean Rice Bowl with Steak, Asparagus, and Fried Egg
Yield: 6 Servings
Ingredients: 1 tablespoon sesame seeds; 3/4 teaspoon fleur de sel; 1/2 teaspoon New Mexico chile powder; 1 1/2 pounds New York strip steak, trimmed; 1/4 cup soy sauce; 3 tablespoons Asian sesame oil, divided; 2 green onions, finely chopped; 2 tablespoons sugar; 1 tablespoon sake or dry Sherry; 1 garlic clove, minced; 1 1/2 pounds slender asparagus spears, trimmed; 2 teaspoons vegetable oil plus additional for brushing; 6 large eggs; 6 cups freshly cooked medium-grain white rice; Korean hot pepper paste (kochujang); Kimchi

Skip to main content

Recipe notes

Back to top