My Family loves, loves, loves this recipe. The boys request I make it. I love these Korean Rice Bowls because they couldn’t be easier to throw together or to clean up, which makes it a great weeknight dinner.
You top this dish with Sriracha, a hot chili sauce. If you have never heard of this spicy condiment, you are missing out. The foodie community says it will become as popular as ketchup in the future. It will please the spicy one in your family, while allowing the whimp (me) to enjoy the taste without lighting your mouth a flame. You can find it in your local grocery store in the Asia section. You can use it anywhere you would ketchup.
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. Return to same small bowl. (Can be made ahead.)
Store in airtight container at room temperature. I make extra and have this on hand to pull out of the party when I make this dish. (If you do not have access to grinder use ground herbs and mix.)
Korean Rice Bowls
Ingredients
- 1 tablespoon toasted sesame seeds (you can make your own)
- ¾ teaspoon fleur de sel
- ½ teaspoon new Mexico chile powder or Hungarian Paprika
- 3 pounds pounds New York strip steak or Flank, trimmed if using strip
- ¼ cup soy sauce
- 3 tablespoons Asian seasame oil, divided
- 2 green onions, finely choppped
- 2 tablespoons sugar
- 1 tablespoon sake or dry Sherry
- 1 garlic clove, minced
- 1 ½ pounds slender asparagus spears, trimmed or 1 pound of french green beans
- 2 teaspoons vegetable oil plus additional for brushing
- 6 large eggs
- 2 cups uncooked Jasmine rice
- Sriracha
Instructions
- If you are not using already toasted sesame seeds, toast sesame seeds in small skillet over medium heat until golden brown, stirring often, often 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. Return to same small bowl. (Can be made ahead.)
- Store in airtight container at room temperature. I make extra and have this on hand to pull out of the party when I make this dish. (If you do not have access to grinder use ground herbs and mix.)
- Cut steak crosswise into ⅛” thick slices. Place soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake and garlic in Ziploc bag. Place steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally. (You can do this in the morning or night before and place in refrigerator. Remove 30 minutes before you plan on cooking).
- Place rice and 3 cups of water in medium saucepan. Bring rice and water to boil, then lower heat to low and cover. Cook for 20 minutes.
- While rice is cooking heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus or green beans with 2 teaspoons vegetable oil on large rimmed baking sheet. Saute asparagus until crisp tender, about 4 minutes. Green beans will take 8-10 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, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm.
- Brush griddle or skillet with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
- Divide warm rice among bowls. Divide asparagus or green beans, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
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Best dish ever thank you so much for the recipe!!!
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