Parachute's Steak-and-Egg Bibimbap

Step 1

Purée Asian pear, ginger, garlic, tamari, and brown sugar in a blender until smooth. Place steak in a large resealable plastic bag or a medium bowl and add marinade. Seal bag and turn to coat. Chill 4–12 hours.

Step 2

Place white rice in a large bowl and cover with cold water, stirring by hand until water is cloudy; drain in a fine-mesh sieve. Repeat rinsing until water is clear, about 6–8 times (this removes surface starch from the rice, so the grains will be fluffy and separated when done).

Step 3

Combine white rice with brown rice, millet, salt, and 3 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until rice is tender, 20–25 minutes. Increase heat to high and cook until any excess water evaporates, 1 minute. Remove from heat, uncover, and let sit 10 minutes to allow rice dry out slightly, then cover until ready to serve.

Step 4

Whisk gochujang, lemon juice, mirin, sesame seeds, sugar, oil, vinegar, and soy sauce in a medium bowl to combine. Taste and season with salt if needed.

Step 5

Do Ahead: Gochujang sauce can be made 1 day ahead; cover and chill.

Step 6

Prepare grill for medium-high heat; oil grill grate. Grill onion, turning occasionally, until tender, 30–40 minutes. Let cool slightly, then slice into 1" pieces. Toss in a small bowl with vinegar; season with salt. (You can also cook onions in a cast-iron pan over high, turning occasionally, until charred, 8–10 minutes.)

Step 7

Grill turnips, turning just until lightly charred, about 2 minutes; transfer to a plate (or, do this step in a hot cast-iron pan with a little vegetable oil).

Step 8

Remove steak from marinade, letting excess drain off; season very lightly with salt. Grill, turning occasionally, until charred in spots and crisp, 8–10 minutes for medium-rare. (Or, cook steak in a cast-iron skillet over medium-high.) Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

Step 9

Meanwhile, heat 4 dolsot bowls directly on stovetop over high until extremely hot (water splashed on side should sizzle and dissipate immediately); how long this takes depends on your bowls and your stovetop. Heat them as long as you like, they won’t break.

Step 10

Add rice to bowls, dividing evenly, and toast 5 minutes (you should be able to see a crunchy layer forming along the side of the bowl). Remove from heat.

Step 11

While rice is toasting, heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium. Cook eggs, sunny side up, until whites are just set, about 3 minutes. Place an egg on top of rice in the center of each bowl and drizzle some gochujang sauce around yolks. Arrange onion, turnips, broccoli rabe, and sliced steak around eggs (you can add egg and other toppings while rice is still toasting).

Step 12

Drizzle sesame oil around the inside edges of bowls so it drips down into the bottom (you should hear the rice hiss and crackle). Serve with remaining gochujang sauce alongside.