Korean-Style Grain Bowls With Spicy Marinated Steak
Info
Rating
Calories
1251.0
Protein
67.0
Sodium
2056.0
Fat
50.0
Description
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean barbecue, helps to tenderize and caramelize the beef.
Ingredients
1 cup pear juice
1/2 cup low-sodium soy sauce
1/2 cup rice wine vinegar
1/4 cup neutral vegetable oil, such as grapeseed
3 garlic cloves, finely grated
2 tablespoons toasted sesame oil
1 tablespoon finely grated ginger
1 teaspoon gochujang or Sriracha
1 teaspoon light brown sugar
1/4 teaspoon kosher salt
2 teaspoons gochujang or Sriracha
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1 1/2 pounds (1/2"-thick) flanken-cut, bone-in short ribs or 1 pound (1/2"-thick) boneless rib eye
1 tablespoon neutral vegetable oil, such as grapeseed
1 1/2 cups thinly sliced purple cabbage
2 tablespoons rice wine vinegar, divided
1 large carrot, julienned with a mandolin or coarsely grated using the large holes of a box grater
4 cups baby spinach
4 cups cooked grains, such as farro, quinoa, and/or brown rice
1/2 cup kimchi, preferably daikon radish, sliced (optional)
4 fried eggs (optional)
1 scallion, thinly sliced
2 teaspoons toasted sesame seeds
Gochujang or Sriracha (for serving)
Directions
Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in gochujang, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
Toss spinach, grains, and salt with 1/2 cup marinade in a large bowl. Divide among 4 bowls. Top with beef, cabbage, carrots, peas, and kimchi, if using. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with gochujang and remaining marinade alongside.
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.
