Korean-Style Grain Bowls With Spicy Marinated Steak

  1. Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
  2. 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.
  3. 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 125u0b0F, 2-3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  4. 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.
  5. 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.
  6. 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.

pear juice, soy sauce, rice wine vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, light brown sugar, kosher salt, gochujang, light brown sugar, kosher salt, vegetable oil, purple cabbage, rice wine vinegar, carrot, baby spinach, quinoa, kosher salt, sugar snap peas, eggs, scallion, sesame seeds, gochujang

Taken from www.epicurious.com/recipes/food/views/korean-style-grain-bowls-with-spicy-marinated-steak (may not work)

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