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Korean-Style Grain Bowls with Spicy Marinated Steak

Prep Time:45 Minutes
Cook Time:30 Minutes

Nutritional Information

A hearty and flavorful bowl of Steak and grains.


  • 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 Flank Steak
  • 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)


  • 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 Egg to 450ºF direct heat with cast iron grate. 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.
  • 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.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828