Korean Rice Bowl With Steak Asparagus Fried Eggs Recipes

KOREAN BEEF STEAK RICE BOWL

Steps:

• Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
• Place in the fridge to marinate at least 30 minutes or overnight.
• Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
• In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
• Prepare the potatoes only if stir-frying the beef.
• Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
• You can either stir fry the beef and potatoes together or cook them in the air fryer.
• Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
• Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
• Transfer the beef and potatoes to a plate.
• In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

RICE BOWLS WITH FRIED EGGS

Steps:

• Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
• Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.

GRILLED KOREAN STEAK AND RICE BOWLS

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.

KOREAN-STYLE GRAIN BOWLS WITH SPICY MARINATED STEAK

Steps:

• Make the marinade:
• Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
• Marinate and cook the beef:
• Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in gochujang, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
• Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Assemble the grain bowls:
• Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
• Toss spinach, grains, and salt with 1/2 cup marinade in a large bowl. Divide among 4 bowls. Top with beef, cabbage, carrots, peas, and kimchi, if using. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with gochujang and remaining marinade alongside.
• Do Ahead
• Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.

KOREAN VEGETABLE RICE BOWL

Steps:

• Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then stir rice from top to bottom. Keep warm, covered.
• Wash spinach well and cook in a 4- to 5-quart pot of boiling salted water , stirring, until just wilted, 15 to 30 seconds. Transfer with tongs to a large bowl of ice and cold water to stop cooking, reserving cooking water. Drain spinach and squeeze small handfuls to remove as much moisture as possible. Return spinach-cooking water to a boil, then add bean sprouts and cook, stirring, until just tender, 2 to 3 minutes. Drain in a colander.
• Holding each carrot at a 45-degree angle to slicer, cut carrots into thin (1/8-inch) matchsticks. Cut skin and firm flesh of zucchini lengthwise into long strips using slicer, avoiding center core with seeds (discard core). Rinse and drain fern stems, then cut off and discard any dark or hard pieces. Cut ferns crosswise into 2-inch pieces.
• Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over moderately high heat, swirling to coat, until hot but not smoking, then sauté mushrooms, 1 teaspoon garlic, and 1/4 teaspoon salt, stirring, until mushrooms are tender, about 3 minutes. Stir in 1/4 teaspoon sesame oil and transfer to a small bowl. Wipe skillet clean with a paper towel. Working with each vegetable separately, sauté carrots, zucchini, bean sprouts, fern stems, and spinach, each in 2 teaspoons vegetable oil with 1 teaspoon garlic and 1/4 teaspoon salt, in same manner, then stirring in 1/4 teaspoon sesame oil for each. Transfer each vegetable to its own bowl as cooked and season with salt. Stir 1 teaspoon sesame seeds into spinach.
• Wipe skillet clean and heat remaining 2 teaspoons vegetable oil over moderate heat until hot but not smoking, then crack eggs into skillet and fry until whites are cooked and yolks begin to set, 4 to 6 minutes.
• Divide rice among 4 shallow bowls, mounding it into a dome. Arrange vegetables on top of rice and place 1 egg on top of each rice bowl. Spoon 1 tablespoon hot-pepper paste over each serving, then sprinkle with nori and remaining teaspoon sesame seeds.