Monday, June 13, 2011


Hey, hey, hey bloggers! Welcome to a very Asian inspired Everyday Meals. We are traveling to Korea with this awesome recipe. It is a very modern twist on "bibimbap", a dish loaded with rice, vegetables, sliced meat, an egg, and hot sauce. You can get it served with a beer as well. I am very familar with this type of recipe. There are many local spots where I'm from that serve this meal. So, enough chit-chat. Let's go make some food!

Korean Rice Bowl

You will need:

  • 1 tablespoon sesame seeds
  • 3/4 teaspoon fleur de sel
  • 1/2 teaspoon New Mexico chile powder
  • 1.5 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
  • 1.5 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

NOTE: The specialty items can be found at your local Asian market, specialty stores, or even a super center.

  1. Toast the sesame seeds in a small skillet over medium heat until golden brown, stirring often, about 3 minutes. 
  2. Transfer sesame seeds to a small bowl to cool. 
  3. Grind the 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, then return to the same small bowl.  
  4. Place the steak in the freezer for 1 hour to ease slicing. 
  5. Cut steak crosswise into 1/8 inch thick slices. 
  6. Whisk the soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in a medium bowl, then toss the steak in the soy mixture. 
  7. Let marinate at room temperature for 30 minutes, tossing occasionally. 
  8. Heat a griddle or 2 heavy large skillets over medium-high heat. 
  9. Toss the asparagus with 2 teaspoons vegetable oil on a large rimmed baking sheet. 
  10. Sauté the asparagus until crisp-tender, about 4 minutes, then return to rimmed baking sheet. 
  11. Sprinkle sesame salt over, and drizzle with the remaining 1 tablespoon of sesame oil. 
  12. Tent with foil to keep warm. 
  13. Brush griddle with vegetable oil. 
  14. Working in batches, grill the steak until just browned, about 1 minute per side. 
  15. Transfer to a bowl and tent it too with foil to keep warm.
  16. Brush griddle with vegetable oil once again. 
  17. Crack the eggs onto the hot griddle. 
  18. Cook until the whites are set but yolks are still runny, 2 to 3 minutes. 
  19. Divide warm rice among bowls. 
  20. Divide asparagus, then beef among bowls, placing it atop the rice. 
  21. Top with fried egg. 
  22. Serve with Korean hot pepper paste and kimchi.

Voila! This dish will keep you full and happy all night long. There's definitely no shortage of food despite the "bowl" size. I recommend serving ths dish in the largest bowl you have! Actually, nix that... Please eat a proper amount according to your regular food consumption. Have a great night and I will see you all tomorrow!