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Bibimbap Tacos


35m 3 servings 300cals

For the steak and marinade: 1 pound flank steak, uncut 1 medium-sized onion, sliced into strips 1 Asian pear; peeled, cut into chunks and purée in a blender (should yield at least 3 tablespoons of pear purée) 1/2 cup low-sodium soy sauce 1 tablespoon sugar 1 to 2 tablespoons sesame oil 3 cloves garlic, minced 1 heaping tablespoon gochujang
For the gochujang sauce: 1/4 cup gochujang 1 tablespoon honey 1 tablespoon sesame oil + more when assembling tacos Roasted sesame seeds
For the tacos: 6 flour tortillas, warmed Green leaf lettuce, chopped or shredded 1 small to medium sized zucchini, julienned Pickled radishes and carrots, julienned (store-bought or homemade) 6 fried eggs (optional) Roasted sesame seeds Green onions finely diced


  • To prepare the marinade: Using a sharp knife, lightly score the flank steak in a few places. Place the flank steak into a large zip-top bag and set aside. In a large mixing bowl, combine the onions, 3 tablespoons of pear purée, soy sauce, sugar, sesame oil, garlic, and the gochujang. Mix well and carefully pour into the zip-top bag, covering the steak. Seal closed and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 2 to 3 hours, flipping once halfway through. To prepare the gochujang sauce: In a small bowl, whisk together the gochujang, honey, and sesame oil. Taste and adjust any ingredients as necessary. Sprinkle with sesame seeds, mix again slightly and set aside.
  • To grill the steak: Preheat a gas or charcoal grill to medium-high heat, and when ready, remove the steak from the marinade and place the flank steak directly on the grill. Close the grill and allow to cook for 4 to 5 minutes per side, depending on the thickness and how done you like your steak. When grilled to the desired doneness, remove the flank steak from the grill and let it rest for 1 to 2 minutes before slicing. Slice into thin strips at an angle, against the grain. To assemble the Bibimbap Tacos: Place a warm tortilla on your plate and top with some fresh green leaf lettuce and the raw zucchini. Place a couple flank steak slices on top and top with a very light drizzle of sesame oil and some of the gochujang sauce. Top with the pickled veggies and a fried egg. Sprinkle with some sesame seeds and green onions and enjoy immediately!


Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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