it’s funny that when those Blog A Day things come up, i freeze up and can’t think of a damn thing to blog, but this week, i’ve been cooking up a storm of new stuff and thus have blogged almost every day. yeah i know, who cares? i don’t have much extraneous stuff to say. sooo here’s my version of Bon Appetit’s Korean Rice Bowl minus the fried egg because we’re egg eating people and i’ve run out already. sigh. i always find a way to foil my best laid plans.
Korean Rice Bowl with Beef and Asparagus
recipe adapted from Bon Appetit
if you’re making sesame salt: (i didn’t because darn it all i’m out of sesame seeds, too. next time though, i will make this)
a tablespoon sesame seeds
3/4 teaspoon fleur de sel
1/2 teaspoon new mexico chili powder
skirt steak, sliced thin
a few good shakes of soy sauce
2 Tablespoons sesame oil
2 scallions, chopped
a large pinch of sugar
a shake or so of white wine (or sake or dry sherry if you have it. i don’t so i used white wine)
a garlic clove, minced
slender asparagus spears, trimmed
vegetable oil or olive oil
cooked white rice
and eggs, if you’re going to top it with the fried egg (and you totally should)
if you’re making sesame salt: toast the sesame seeds in a skillet until golden, for a few minutes. let cool in a small bowl. grind with the salt and chili powder with your mortar and pestle or in your spice grinder. set aside.
put your steak into a large zip up bag or a bowl. whisk the soy sauce, sesame oil, scallions, sugar, wine and garlic together. pour over the beef and let it marinate for about 30 minutes. heat up your wok! toss the asparagus with some oil and saute until crisp tender. remove and set aside. if you’re using the sesame salt, now is the time you sprinkle it on the asparagus. i had to make do with my usual kosher salt. heat some more oil in the wok. working in batches, sear the beef until well browned. transfer it to a plate. if you’re making the eggs, cook them until the whites are done but the yolk is runny. divide the rice into bowls. top with asparagus, then beef, then top it all off with an egg. serve with sriracha.