Korean Rice Bowl

Talk about an easy and all-in-one dinner! This Korean rice bowl, adapted from Bon Appetit, was a simple meal that resulted in not so many dishes. The best part? We mixed everything together in one bowl – protein, carb, and veggie. I used the same skillet (my cast iron, of course) to cook the asparagus, then the steak, and then the egg. If you do the same, make sure your cast iron is well-seasoned; you don’t want your egg to stick!

I scaled the recipe down from the 6-serving one in the magazine. I halved most of the ingredients. If you want the original, click here.


  • 1/2 tablespoon sesame seeds
  • 1/4 teaspoon kosher salt or fleur de sel
  • 1/2 teaspoon chili powder (I couldn’t find the New Mexico kind)
  • 3/4 pound steak, cut into strips
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoon toasted sesame oil, divided
  • 1 scallion, finely chopped
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 bunch asparagus, trimmed
  • 2 teaspoons vegetable oil
  • 2 eggs
  • 3 cups cooked rice (1 cup raw)


1. Prepare rice.

2. Toast sesame seeds for three minutes in a skillet over medium heat until golden brown, stirring often. Transfer to a small bowl to cool.

3. Grind sesame seeds, salt, and chili pepper in a mortar and pestle until about 1/2 the seeds are finely ground (my mortar and pestle were missing, so my grinding was not so great, you can just smash with a back of a spoon if you don’t have one)

4. Cut steak into 1/8 inch thick slices.

5. Whisk soy sauce, 1 tablespoon sesame oil, scallion, sugar, and garlic in a medium bowl. Toss steak in and let marinate for 30 minutes, tossing occasionally.

6. Heat griddle or large skillet (I used cast iron) over medium-high heat.

7. Toss asparagus with 1 teaspoon vegetable oil in large rimmed baking sheet. Saute until tender, about 4 minutes. Return to baking sheet and sprinkle with sesame salt and remaining sesame oil.

8. Brush skillet or griddle with vegetable oil. Grill steak until browned, about 2 minutes. Transfer to baking sheet or dish.

9. Brush skillet or griddle with vegetable oil. Crack eggs onto it. Cook until whites are set and yolks are runny, about 3 minutes.

10. Divide rice among bowls. Divide asparagus and steak, placing on top of the rice. Them top with the egg.

11. Serve with Korean hot pepper paste and kimchi, if you have.