Steps

• Step 1

  Place all ingredients for the marinade in a blender and puree until smooth.

  Ingredients

  • 1/2  pear, peeled

  • 1/4 Cup soy sauce

  • 2 Clove garlic

  •  1 inch fresh ginger, peeled

  • 1 Tablespoon gochujang

  • 1 Tablespoon brown sugar

  • 1 Tablespoon sesame oil

• Step 2

  Place skirt steak in a resealable or vacuum-sealed bag and pour marinade over the top. Squeeze out as much air as possible and seal the bag. Transfer to the refrigerator and marinate for at least an hour, or up to 4 hours.

  Ingredients

  • 2 Pound skirt steak, trimmed

• Step 3

  Combine all ingredients for the pickled carrots in a small bowl and set aside to pickle for at least 1 hour (can store for up to a week).

  Ingredients

  •  2 Large carrots, thinly shaved

  • 1/4 Cup rice wine vinegar

  • 2 Tablespoon sugar

  • 1/2 Tablespoon kosher salt

  • 1/4 Teaspoon red pepper flakes

• Step 4

  When ready to cook set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 5

  Remove the skirt steak from the marinade and place it directly on the grill grate in the hottest part of the grill. Cook for 15 to 20 minutes, flipping halfway through until caramelized and cooked through. Remove from grill and set aside to rest.

  00:15

  450 ˚F / 232 ˚C

• Step 6

  To build the bowls, divide the rice, kimchi, cucumbers and carrots into 4 bowls. Slice skirt steak very thinly against the grain and top the bowls with steak. Top each bowl with a fried egg and garnish with sesame seeds and scallions. Enjoy!

  Ingredients

  • 2 Cup Cooked Rice, for serving

  • 1 Cup kimchi

  • 1/2 Cup thinly sliced cucumber

  • 4 Whole fried egg

  • As Needed sesame seeds, for garnish

  • As Needed thinly sliced green onion, for garnish