This is one of my favorite busy week-night meals. It’s quick to prepare and you can customize with whatever is in your fridge. Still crisp asparagus, medium-rare strip steak, warm rice, a fried egg, and lots of sriracha combine to make a very happy bowl o’ dinner. Placing the steak in the freezer for even 15 minutes makes it easier to get mouth-watering-ly thin slices. Sear them on the highest stove setting to get the most color and flavor. The nutty sesame salt boosts flavor all around. Addiction potential. Enjoy!
Korean Rice Bowl with Sesame Salt1 tablespoon sesame seeds 3/4 teaspoon fleur de sel 1/2 teaspoon New Mexico chile powder 1 1/2 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 1/2 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
Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 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.
Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
Heat griddle or 2 heavy large skillets 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.
Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle 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, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.