Korean-Style Grain Bowls with Spicy Marinated Steak

I'd give this a 3.5 if it would allow me, the fact I'm taking the time to write this speaks volumes for this recipe. I find myself cooking at home for a3 generational family (21-86), what I like about "Bowls" is that it allows a mini buffet for people. I made this recipe completely as is, where is. This has awesome bones & I'd suggest to make it the first time as the recipe states and then adjust to your liking.. *Personally I'd add more heat, ginger, I also added 1/3 cup kim chi & 2 sunny eggs This would also make a wonderful "complete" meal for a dinner bbq, all depends how you plate, bottom line, the flavour profiles are great to work with.

• ChefNicki

• Vancouver

• 7/12/2021

Really enjoyed this recipe. For the pear juice I finely grated two pears (Forelle, would've used Asian pears but could not seem to find them when usually they are easy to find). Also added sliced sauteed shiitake mushrooms. I think I should've wilted the spinach a bit in a pan/pot as the rice didn't seem to do the trick and I ended up with giant pieces of spinach.

• Eadbennett

• Toronto, ON

• 7/25/2019

I was disappointed with this recipe. A lot of different ingredients for something that's pretty bland.

• enpeco2

• New Orleans, LA

• 12/5/2018

与洋葱酱描述但是熟,月imp, mushroom. Don’t think true marinating is essential. Prepped veg ( red cabbage, carrots, tomatoes, scallions, daikon). added white rice to bowl with veg, put shrimps on veg and drizzled with sriracha and 1/4 cup reserved sauce. The gochujang and brown sugar is essential. Very fun - the recipe here is trying to make it way too complicated. Yum.

• blueangel33

• Nashville, TN

• 5/12/2018

梨汁既不是什么罐头pears nor the tall jar of (usually) Italian pear juice. Its the pop-top aluminum can of "Asian" pear juice which is more and more widely available since a study showed it *may* cure hangovers.

• Anonymous

• New Orleans

• 5/9/2018

Not bad, but needs modifications. I used a nice quality beef, and sliced it up before marinating. I found the rice vinegar in the marinade to be too much - it made it a little sour. The marinade also needed more heat, for our tastebuds. I lightly cooked the vegetables - raw veg seemed odd to me for this dish. Lastly, instead of pouring raw marinade over the grains and veg, I boiled it down and thickened it a bit, and served it as a sauce on the side.

• lynnev

• Los Angeles, CA

• 4/3/2018

How do you make the daikon radish kimchi?

• Anonymous

• Madison, WI

• 3/26/2018

Delicious, but there are so many unnecessary steps to this recipe! I just combine all of the vegetables, chopped small, with the quinoa, grill the steak without marinating, make one sauce and pour it over, top with kimchee and toasted sesame seeds. Much simpler, and no noticeable difference in flavor.

• foodnut1

• Arizona

• 9/24/2017

Yummy! My daughter and I made this together and we both love it; especially that marinade! If possible, you should do some of the prep work the day before just to cut back on time. Definitely will be making this again.

• lammy3

• Kenosha, WI

• 5/4/2017

This was a lot of work for a bowl of food, but it is delicious and worth the effort. Just don't think this is a weeknight meal, because it's more of a rainy Saturday recipe. I made it as written, using jasmine rice, except I grated a small Asian pear to use as a marinade for the short ribs. That was the base for almost every recipe in my favorite Korean cookbook -- Cook Korean by Robin Ha.

• nightfall

• Baltimore, MD

• 1/26/2017

Very light and flavorful. The vegetables add a lot of interest to the meal (though I would recommend they are cut into smaller pieces). Daikon would be a nice addition too

• bridget_tinsley03

• WV

• 12/13/2016

My family loved this recipe. The marinade makes the steak so tender and juicy. Every bite was full of flavor. Used brown rice, and the spinach wilted just enough when added. The fat from the egg is a nice balance. We used flank steak and it worked perfectly. Cooked it indoors on a grill pan and it seared really nicely.

• ccros

• Indian Land, SC

• 9/26/2016

I thought this was fantastic - loved all the veggies. My market didn't have the flanken short ribs so I used a thin cut NY strip but it was delicious. I used TJ's brown/red/black barley frozen rice combo which was perfect. I didn't top with the egg, but I'd like to try that next time. I will definitely make this again!

• phylora1

• Mill Valley, CA

• 7/25/2016

I loved the suggestion from cdnginger about buying a can of pears and using the juice from those, and that's what I did, too. Also, we used flank steak and grilled it as the cooking method. They had malibar at the farmer's market, so we cut that into strips and used that in place of the baby spinach (even though it's a little different, malibar is much like spinach). The grains we used were brown rice, quinoa and freekeh. I can see how someone might think this would taste bland, but the nice thing about the dish is you can serve it with extra reserved marinade and gochujang, and that really livens it up. I think having the gochujang is kind of key in this recipe. If you don't have a local Asian market, you can get it on Amazon.

• madremia

• Saint Paul, MN

• 7/25/2016

Love this recipe! Very easy to make with everything I had on hand. The pear juice was a little hard to find; I ended up buying a can of pears in their juice for $1 instead of a carton for $4.89. Otherwise, easy and delicious, and easy to customize with different veggies!

• cdnginger

• Edmonton AB

• 6/12/2016