• prep: 45 min
• cook: 1 hr 45 min
• total: 2 hr 30 min

servings:

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.

• 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
• 1/2 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
• 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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