korean rice bowl

On a plate. I haven’t had a ton of experience with Korean food, especially after a very unfortunate experience with kim chi. (This may also explain my lack of a decent-sized bowl that would actually contain all of this) But after this delicious plate, full of flavor, I can’t wait for more!

While we didn’t follow all of the dining etiquette rules that go along with Korean cuisine, and certainly not the one requiring you to turn down a drink three times before finally accepting it, I remembered what I like about Asian meals – the ability to combine whole grains with vegetables and its use of meat as more of a condiment than a main component.

Korean Rice Bowl with Steak, Vegetables & Fried Egg inspired from Bon Appétit – 2 servings

• 2 cloves garlic, minced
• 2 Tbsp ginger, minced
• 1 Tbsp sriracha
• 1 Tbsp soy sauce
• 1 Tbsp brown rice vinegar
• 3 Tbsp lime juice
• 8 oz grass-fed sirloin
• 1 bunch asparagus
• 1 large carrot, sliced into matchstick pieces
• 1/2 red pepper, sliced into matchstick pieces
• 2 organic eggs
• 2 cups cooked brown rice
• 3 green onions, sliced
• Sauce: 2 Tbsp soy sauce, 1 Tbsp sriracha

1. Combine garlic, ginger, soy sauce, rice vinegar, lime juice and sriracha. Add steak and marinate for at least 30 minutes. Grill steak for about 3-4 minutes per side and let rest for 5-10 minutes. Thinly slice and set aside.
2. Cut asparagus into 2 inch pieces and saute in pan for about 4 minutes. Set aside.
3. Spray pan with cooking spray and add eggs to pan. Cook until whites are set, but yolks are runny, about 3-4 minutes.
4. Top rice with vegetables, meat and egg and sprinkle with sauce, green onions and sesame seeds.

Do you have any other Korean food recommendations for me?

Related posts:

1. brown rice & veggie bowl
2. fried rice
3. in my cupboard: amy’s organic brown rice bowl
4. coconut peanut sauce with crispy tofu
5. mediterranean rice salad