Korean Bibimbap with Steak & Asparagus

Recipe printed from chiknpastry.com

Korean Bibimbap with Steak & Asparagus
Adapted loosely from Bon Appetit, April 2010; serves 4

ingredients
1 lb New York strip steak, trimmed
3 T toasted sesame seeds, divided 
1/2 c low sodium soy sauce
3 T + 2 t Asian sesame oil, divided
2 green onions, finely chopped 
3 T light brown sugar, divided
1 T Chinese black rice vinegar
1 T garlic, minced
1 T fresh ginger, minced
1 t crushed red pepper flakes
3/4 t Maldon sea salt
1/2 t hot smoked paprika
4 T Korean red pepper paste (gochujang)
1 lb slender asparagus spears, trimmed
1 c carrots, sliced thinly
1 c enoki mushrooms, or other variety
2 t evoo plus additional for brushing 
4 large eggs 
4 cups freshly cooked medium-grain white rice
Kimchi, optional, for serving

instructions
place steak in freezer for 1/2 hour to make slicing easier. meanwhile, make marinade, paste mixture, and sesame salt.

bulgogi marinade
combine 1 T toasted sesame seeds, 1/2 c soy, 2 T sesame oil, green onions, 2 T brown sugar, black rice vinegar, garlic, ginger, and red pepper flakes in medium bowl. once steak is somewhat firm, remove from freezer and slice crosswise into 1/8 thick slices. add to marinade and let marinate at room temperature for at least 1/2 hour. you can marinate overnight, if so remove from fridge at least 1/2 hour before cooking and let come to room temp.

paste mixture
combine 1 T sesame seeds, 2 t sesame oil, 1 T toasted sesame seeds, and 1 T brown sugar. set aside.

sesame salt
combine remaining 1 T sesame seeds, 3/4 t sea salt, and paprika in spice grinder or mortar and pestle. combine until somewhat smooth. set aside.

heat large skillet over medium-high heat. Toss asparagus with 2 teaspoons olive 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, or place in warm oven. Repeat process with carrots or any other vegetables you use, adjusting cooking time as needed. Cook each vegetable separately.

Brush grill panor skillet 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.

Crack eggs onto skillet. Cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide warm rice among bowls. Divide asparagus, carrots, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste mixture and kimchi.

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