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Friday, May 7, 2010

Korean Rice Bowl with Steak, Asparagus, and Fried Egg

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.

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17 comments:

Steph said...

I'm obsessed with Korean food! That looks delicious.

Erica said...

Great food combo! Asparagus + egg+rice=awesome. And you can easily sub some beans (I'm thinking chickpeas) in for the steak! Fab. Take care

MaryMoh said...

Korean food is one of the best. I can never have enough of it. Your bibimbab looks very delicious.

Diana said...

Did someone say.... quinoa?!?!?

I love that you have been experimenting with Korean food. I've been thinking about trying out some Thai dishes. Maybe attempting pad thai again... crazy?

. said...

wow. now that's a nice bowl of goodies. all that good protein would hold me all day so I wouldn't want to eat a bag 'o junk for dinner you know?

Joanne said...

I have so many recipes bookmarked from bon appetit that it will probably take me TWO lifetimes to make them! Probably more actually...

I love Korean food - so much BIG flavor! This medley dish is fantastic...I love it when my meals have lots of little components.

Junglefrog said...

I don't really know much about Korean food but this looks really good!

Jenn said...

I was totally on the verge of getting some bibimbap yeaterday. I need a good Korean meal fix soon. :) Maybe some bulgogi with some kimchi

marla {family fresh cooking} said...

This looks wonderful! Love all the ingredients...very balanced too.

M. said...

I love korean rice bowls...and with steak and asparagus....it looks like a perfect lunch to me..... :)

Kevin said...

That looks great! I always like to make extras when I cook Korean style meats so that I can use the leftovers in rice bowls like this.

Esi said...

Bon weekend friends! Hope you enjoy it and happy mother's day!!

Subhashini said...

Hi
I just went through your blog.I loved your dishes.Now your dishes will apear in my dashboard.

angela@spinachtiger said...

I have never been a big korean food fan, but you have changed my mind. I also like when all my food is in a bowl.

Jessy said...

This looks so colorful and delicious! I love asparagus with steak, and the fried egg add such a nice touch! I moved recently and there are no restaurants near me that serve Korean food. Thanks for the easy recipe!

jessyburke88@gmail.com

Foodycat said...

You've been making me drool with all this fantastic Korean food! I have to have some!

beyondkimchee said...

I happened to post Japchae with asparagus the other day. I think asparagus goes very well with Korean food. Your bibimbap looks delicious!