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Bibimbap Tacos

kept byDAPHNE
recipe byThe Kitchn

Makes 6 tacos


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 puréed 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



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