Grain Bowls

2018-01-12

Photos

Grain Bowls Grain Bowls Grain Bowls Grain Bowls Grain Bowls Grain Bowls Grain Bowls Grain Bowls Grain Bowls

Recipe

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.

Related Recipes:
  • Fettucine

  • Fried Eggs

  • Fried Potatoes

  • Borscht

  • Breakfast Sandwich

Nutritional Info

This information is per serving.

  • Protein

    67
  • Fat Total

    50
  • Calories

    927
  • Sodium

    60