Korean Rice Bowl with Steak, Asparagus, and Fried Egg

Ingredients

• 1.5 pounds asparagus trimmed
• 0.5 teaspoon chili powder 
• 6 large eggs 
• 0.8 teaspoon fleur del sel 
• 1  garlic clove minced
• 2  spring onion finely chopped
• 6 servings kimchi 
• 6 servings pepper flakes hot (kochujang)
• 6 cups rice medium-grain white cooked
• 1 tablespoon sherry dry
• 3 tablespoons sesame oil divided
• 1 tablespoon sesame seed 
• 0.3 cup soya sauce 
• 1.5 pounds new york strip steak trimmed
• 2 tablespoons sugar 
• 2 teaspoons vegetable oil for brushing

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• grill
• aluminum foil
• mortar and pestle

Directions

1. Toast sesame seeds in small skillet overmedium heat until golden brown, stirringoften, about 3 minutes.
2. Transfer sesameseeds to small bowl to cool. Grind sesameseeds, fleur de sel, and chile powder inmortar with pestle or in spice mill until abouthalf of sesame seeds are finely ground.Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Coverand let stand at room temperature.
3. Place steak in freezer 1 hour for easyslicing.
4. Cut steak crosswise into 1/8-inch-thickslices.
5. Whisk soy sauce, 2 tablespoonssesame oil, green onions, sugar, sake, andgarlic in medium bowl. Toss steak in soymixture.
6. Let marinate at room temperature30 minutes, tossing occasionally.
7. Heat griddle or 2 heavy large skilletsover medium-high heat. Toss asparaguswith 2 teaspoons vegetable oil on largerimmed baking sheet. Sauté asparagus untilcrisp-tender, about 4 minutes. Return torimmed baking sheet.
8. Sprinkle sesame saltover; drizzle with remaining 1 tablespoonsesame oil. Tent with foil to keep warm.
9. Brush griddle with vegetable oil.Working in batches, grill steak until justbrowned, about 1 minute per side.
10. Transferto bowl; tent with foil to keep warm.
11. Brush griddle with vegetable oil. Crackeggs onto hot griddle. Cook until whites areset but yolks are still runny, 2 to 3 minutes.
12. Divide warm rice among bowls. Divideasparagus, then beef among bowls, placingatop rice. Top with fried egg.
13. Serve with
14. Korean hot pepper paste and kimchi.
15. Fleur de sel and NewMexico chile powder are available at somesupermarkets and at specialty foods stores.Korean hot pepper paste (a mixture of misoand hot chiles) and kimchi (spicy pickledvegetables) are available at Korean markets and from koamart.com.
16. Bon Appétit