Korean Rice Bowl with Asparagus, Steak, and Fried Egg

Makes at least 3 servings

1 tablespoon toasted sesame seeds
3/4 teaspoon coarse sea salt
1/2 teaspoon chile powder
3/4 pound thinly sliced rib eye
1/4 cup soy sauce
3 tablespoons Asian sesame oil, divided
1 tablespoon gochujang
2 green onions, thinly sliced
2 tablespoons sugar
1 tablespoon sake
2 garlic cloves, grated
1 1/2 pounds slender asparagus spears, trimmed and cut into 3-inch pieces
2 teaspoons vegetable oil plus additional for brushing
2-3 large eggs
2 cups freshly cooked medium-grain white rice
Marinated spinach (can be purchased at an Asian market)
Sriracha (optional)
Kimchi (optional)

Grind sesame seeds, sea salt, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.

Whisk soy sauce, 2 tablespoons sesame oil, gochujang, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes to an hour.

Heat a large skillet 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.

Working in batches, cook the steak in the same skillet steak until just browned. Transfer to the baking sheet with the asparagus re-tent to keep warm. Brush a nonstick skillet with vegetable oil. Crack eggs into the skillet. Cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide warm rice among bowls. Top with the fried egg. Divide asparagus, then beef, then the spinach among bowls, placing atop rice and egg whites. Serve with Sriracha and kimchi if desired.