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Korean-Style Grain Bowls with Spicy Marinated Steak

Rhoda Boone
  • 150 minutes
  • Serves 4

INGREDIENTS

4 cups

Baby spinach

1 1/2 cups

Cabbage, purple

1

Carrot, large

3

Garlic cloves

1 tbsp

Ginger

1 cup

Pear, juice

1

Scallion

6 oz

Sugar snap peas

4

Eggs, fried

3 tsp

Gochujang or sriracha

1

Gochujang or sriracha

1/2 cup

Soy sauce, low-sodium

4 cups

Grains, cooked

2 tsp

Brown sugar, light

1 1/4 tsp

Kosher salt

2 tsp

Sesame seeds, toasted

5/16 cup

Neutral vegetable oil

5/8 cup

Rice wine vinegar

2 tbsp

Sesame oil, toasted

1/2 cup

Kimchi

1 1/2 pounds (1/2"-thick) flanken-cut, bone-in short ribs or 1 pound (1/2"-thick) boneless rib eye