Korean-Style Rice or Quinoa Bowls with Spicy Gochujang Steak

grains steak korean asparagus chile pepper cabbage sugar snap pea egg asian flaming hot summer

Rhoda Boone

Serves 4

Source

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 teaspoon kosher salt

6 ounces sugar snap peas, trimmed, strings removed, or snow peas, blanched

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)

Method

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.