Name: Korean Rice Bowl with Steak, Asparagus, and Fried Egg
Yield: Makes 6 servings
Ingredients: 1 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

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Korean Rice Bowl with Steak, Asparagus, and Fried EggJosé Picayo

This recipe is a take on bibimbap, a Korean dish often made up of rice topped with vegetables, sliced meat, a fried egg, and hot sauce. Serve with ice-cold beer.

Ingredient Tips:

Fleur de sel and New 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 pickled vegetables) are available at Korean markets and from koamart.com.

Recipe notes

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