Korean Rice Bowls

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Korean Rice Bowls are loaded with fresh asparagus, marinated steak and topped with a fried egg, this easy and oh so delicious recipe will surely become a family favorite.

My Family loves, loves, loves this recipe, my boys request that I make it on a regular basis. I love these Korean Rice Bowls because they couldn’t be easier to toss together or to clean up, which makes it a great weeknight dinner. Though it is so popular around here it is mostly served on Sunday’s when everyone is home.

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.

To make this dish gluten free, you need to use gluten free rice. I have enjoyed Lundberg Farms Organic California Brown Jasmine Rice.

To make spice blend, 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. Can be made ahead and stored in an 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.) This spice is great on all steamed vegetables, and I enjoy it on my morning eggs.

Korean Rice Bowls

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

Author: Amy

Serves: 4

Ingredients

Sesame Spice:

1 tablespoon toasted sesame seeds (you can make your own)
¾ teaspoon fleur de sel
½ teaspoon new Mexico chile powder or Hungarian Paprika

Marinade:

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

Additional:

1 ½ pounds slender asparagus spears, trimmed
1½ teaspoon sesame oil
6 large eggs
2 cups uncooked Gluten Free Basmati Rice
Sriracha

Instructions

Sesame Spice:

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.)

Marinade:

Cut steak crosswise into ⅛" thick slices.
Place soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake and garlic in Ziploc bag along with steak.
Let marinate at room temperature 30 minutes, tossing occasionally. (You can do this in the morning or night before and place in refrigerator.)

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 with sesame oil.
Saute asparagus until crisp tender, about 4 minutes.
Set aside on rimmed baking sheet and sprinkle sesame salt over.
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.
Cook eggs sunny side up until whites are set but yolks are still runny, 2 to 3 minutes.
Divide warm rice among bowls.
Top with beef, asparagus, fried egg or two and a drizzle of Sriracha Sauce.

Notes

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.

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 and exercise tips and stories of my backyard chickens and beekeeping.
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Tagged as: asparagus, beef, Gluten Free, korean