Korean Rice Bowl With Steak Asparagus And Fried Egg Recipes

Steps:

• Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.
• Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes. Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls.
• Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.

Steps:

• 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. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
• 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.

Steps:

• Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
• Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
• Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
• Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
• Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.

Steps:

• Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
• Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
• Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

Steps:

• Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
• Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn't burn, removing the pan from the heat if necessary.
• Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.

Steps:

• Cook the rice following pack instructions. Meanwhile, in a bowl, mix the steak strips with the chilli sauce to marinate.
• Heat 1 tbsp of the oil in a large frying pan or wok over a high heat and stir-fry the meat for 2 mins until beginning to colour. Don't be tempted to overcook the steak at this stage as you want it slightly pink in the centre. Once done, set aside on a plate.
• Add the garlic and most of the spring onions and chillies to the pan, reserving some to serve, and continue to stir-fry for 2 mins. Add the cabbage and cook gently for 10-12 mins until beginning to soften.
• Return the rice and steak to the pan and mix everything together until well combined. Sprinkle over the sesame seeds, the reserved spring onions and chillies, and drizzle over more chilli sauce to serve.

Steps:

• In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.