Korean Flank Steak Rice Bowl (Steak Doep Bap)

1. Dressing, Creamy Sesame

In a bowl, combine apple vinegar, Kewpie mayonnaise, toasted sesame seeds, white sugar, light soy sauce, and sesame oil. Whisk until smooth and well blended. Refrigerate until ready to use.

2. Chicken Teriyaki Sauce (for Teriyaki Flank Steak)

In a saucepan, combine light soy sauce, sake, mirin, ground black pepper, kombu dashi seaweed, ginger, garlic, light brown sugar, and green onion. Bring the mixture to a simmer over medium heat. Cook until the sauce has thickened slightly. Remove from heat and let cool. Set aside for marinating the flank steak.

3. Steamed Rice

Rinse the Calrose rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice and water. Cook until the rice is tender and the water is absorbed. Set aside.

4. Flank Steak

Place the flank steak in a shallow dish and pour the prepared chicken teriyaki sauce over it. Marinate for at least 30 minutes. Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and pat dry. Season with kosher salt and ground black pepper. Grill or sear the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.

5. Prepare Asparagus

Trim the woody ends off the asparagus. In a skillet over medium heat, add a splash of water and the asparagus. Cook until tender-crisp, about 4-5 minutes. Season with a pinch of salt and pepper.

6. Assemble the Bowl

In a serving bowl, add a portion of steamed rice. Top with slices of teriyaki flank steak and a side of cooked asparagus. Drizzle the creamy sesame dressing over the top. Garnish with additional toasted sesame seeds and thinly sliced green onions, if desired.