Name: Korean-Style Rice or Quinoa Bowls with Spicy Gochujang Steak
Cook time: 45 minutes
Total time: 1 hour 45 minutes
Yield: Serves 4
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)

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

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.

Cooks' Note

You can find gochujang at Asian food markets or online. Sriracha has a different flavor profile, but is an acceptable substitute and more widely available in grocery stores. If spice isn't your thing, feel free to omit the hot sauce entirely. This recipe makes extra marinade; use it on chicken or toss with salads or cooked grains.

Recipe notes

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