Text 5171, 87 rader
Skriven 2013-09-28 06:53:26 av Dave Drum (1:261/38)
Ärende: Chile 4112
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Korean Rice Bowl w/Steak, Asparagus & Fried Egg
 Categories: Oriental, Beef, Rice, Dairy, Chilies
      Yield: 6 Servings

      1 tb Sesame seeds
    3/4 ts Fleur de sel
    1/2 ts New Mexico chile powder
  1 1/2 lb New York strip steak;
           - trimmed
    1/4 c  Soy sauce
      3 tb Asian sesame oil; divided
      2    Green onions; fine chopped
      2 tb Sugar
      1 tb Sake or dry Sherry
      1 cl Garlic; minced
  1 1/2 lb Slender asparagus spears;
           - trimmed
      2 ts Vegetable oil; + additional
           - for brushing
      6 lg Eggs
      6 c  Fresh cooked medium-grain
           - white rice
           Korean hot pepper paste
           - (kochujang)
           Kimchi

  This recipe is a take on bibimbap, a Korean dish often made
  up of rice topped with vegetables, sliced meat, a fried egg,
  and hot sauce. Serve with ice-cold beer.

  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" 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.

  Ingredient Tips: Fleur de sel and New Mexico chile powder
  are available at some supermarkets and at specialty foods
  stores. Korean hot pepper paste (a mixture of miso and hot
  chiles) and kimchi (spicy pickled vegetables) are available
  at Korean markets and from koamart.com.

  by Ivy Manning

  Bon Appétit | April 2010

  Yield: Makes 6 servings

  MM Format by Dave Drum - 15 April 2010

  Uncle Dirty Dave's Archives

MMMMM

... I'm stll an atheist, thank god. -- Luis Bunuel

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