Korean Rice Bowls

My Family loves, loves, loves this recipe.  The boys request I make it.  I love it because its it couldn’t be easier!  It makes clean up a lot easier if you make it on the grill with a grill pan.  If you don’t have a grill pan just put a large piece of foil down on grill grate.
  • 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, trimmed
  • 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
  • 2 teaspoons vegetable oil plus additional for brushing
  • 6 large eggs
  • 2 cups uncooked Jasmine rice


1. 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.

2. 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.

3. Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8″ 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).

4. Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Saute 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..

4. 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.

5. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.

6. 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.  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.

Mexico chile powder are available at some supermarkets and at specialty foods stores. Korean hot pepper paste (a mixture of miso and hot chiles) and kimchi (spicy picked vegetables) are available at Korean markets and from koamart.com

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Categories: Beef Dish

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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One Comment on “Korean Rice Bowls”

  1. Jimmy Stafford
    February 23, 2012 at 3:17 pm #

    Best dish ever thank you so much for the recipe!!!

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