MARINATE THE BEEF: In a large zip-lock bag or bowl, combine the tamari, vinegar, honey, gochujang, ginger, garlic and sesame oil. Add the steak and toss to coat. Marinate for at least 30 minutes, or overnight.
MAKE THE SWEET POTATOES. Preheat the oven to 425 degrees F. On a rimmed parchment-lined baking sheet toss the sweet potatoes with the olive oil, miso and salt. Arrange in a single layer and bake for 15-20 minutes, or until lightly charred and tender.
COOK THE BEEF. Heat a grill pan or cast iron skillet to medium-high heat. When just smoking, add the steak and cook until your desired doneness, 4 to 5 minutes per side for medium-rare. As the steak cooks, spoon some of the marinade on top for extra flavor. Remove the steak to a cutting board and let rest for 10 minutes, then slice into strips. While the steak is resting, pour the marinade into a small saucepan (or the steak pan) and bring to a simmer. Reduce for 5 minutes, or until slightly thickened.
MEANWHILE, MAKE KALE. Put the kale in a large bowl and add the lime juice and salt. Massage with your hands for 1 to 2 minutes, or until the kale has wilted a bit. Prep the remaining ingredients for the bibimbap garnishes.
MAKE THE SAUCE. Preheat the broiler to high. Line a baking sheet with parchment paper. Put the tomatillos on the prepared sheet and place under the broiler. Broil, turning once, for 3 to 5 minutes until mostly charred. Remove from the oven and let cool slightly. Transfer to a blender or food processor with the gochujang, soy sauce, vinegar, and lime juice. Pulse until smooth. (Sauce can be made in advance and stored for up to a week in the fridge).
FRY THE EGGS. Here are some instructions.
ASSEMBLE THE BOWLS. Divide the quinoa among 4 bowls and top evenly with the sliced steak and sweet potatoes. Arrange the carrots, kale and fried eggs on top. Drizzle with the sauce and serve the rest on the side.