Korean Rice Bowl with Steak, Asparagus, and Fried Egg

Now that Gourmet is dearly departed, I get my food magazine fix from Saveur and Bon Appetit. I save so many recipes, it will be impossible to ever get through them all, but I knew I had to do this spring take on bibimbap soon. This past weekend I went on another field trip to Koreatown to get the thinly sliced beef. I couldn't resist picking up some marinated spinach. I love that this is a meal in one and if I am ever craving one of Chego's hearty rice bowls, I can have one at home very easily. This is a pretty healthy dish and if you want, you can sub brown rice or even quinoa for the white rice. Even though I only made half the recipe, I had food for days so plan accordingly. However, it's so good, you'll probably crave it again soon after you've finished your first helping.




Korean Rice Bowl with Steak Asparagus and Fried Egg
(Slightly adapted from Bon Appetit, April 2010)



Makes at least 3 servings

1 tablespoon toasted sesame seeds
3/4 teaspoon coarse sea salt
1/2 teaspoon chile powder
3/4 pound thinly sliced rib eye
1/4 cup soy sauce
3 tablespoons Asian sesame oil, divided
1 tablespoon gochujang
2 green onions, thinly sliced
2 tablespoons sugar
1 tablespoon sake
2 garlic cloves, grated
1 1/2 pounds slender asparagus spears, trimmed and cut into 3-inch pieces
2 teaspoons vegetable oil plus additional for brushing
2-3 large eggs
2 cups freshly cooked medium-grain white rice
Marinated spinach (can be purchased at an Asian market)
Sriracha (optional)
Kimchi (optional)

Grind sesame seeds, sea salt, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.

Whisk soy sauce, 2 tablespoons sesame oil, gochujang, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes to an hour.

Heat a large skillet over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.

Working in batches, cook the steak in the same skillet steak until just browned. Transfer to the baking sheet with the asparagus re-tent to keep warm. Brush a nonstick skillet with vegetable oil. Crack eggs into the skillet. Cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide warm rice among bowls. Top with the fried egg. Divide asparagus, then beef, then the spinach among bowls, placing atop rice and egg whites. Serve with Sriracha and kimchi if desired.

Printable Recipe