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Napa Cabbage Slaw-

• 2 C. napa cabbage, shaved

• 1 carrot, thin julienne (thinly sliced)

• 2.5 T. rice vinegar

• 1 T. sesame oil

• 1 T. soy sauce

• 1.5 tsp. sugar

Marinated Cucumbers-

• 1 cucumber, thinly sliced on a mandoline

• 2 T. rice vinegar

• 1 T. sugar

• 2 tsp. sesame oil

• 1 tsp. toasted sesame seeds

Gojujang Aioli-

• ¼ C. gojujang

• ½ C. mayonnaise

• 1 lime, juiced

• 2 # marinated sirloin (bulgolgi marinade follows), very thinly sliced 1 pack “street taco” sized flour tortilla, warmed in foil

• Cilantro leaves, to garnish


1. In a bowl, combine the napa cabbage, carrot, rice vinegar, sesame oil, soy sauce, and sugar. Set aside.

2. In another bowl, combine the cucumber, rice vinegar, sugar, sesame oil, and toasted sesame seeds. Set aside

3. In another bowl, combine the gojujang, mayonnaise, and lime juice. Set aside.

4. Heat 2 T. vegetable oil in a large saute pan. Working in 2-3 batches, gently remove the meat from the marinade, (shaking off any extra marinade) and cook in the saute pan, until the meat is just cooked through. Place the cooked meat in a bowl and continue until all of the meat is cooked. Assembly is in the eye of the street taco holder! Enjoy!!!

Bulgogi Marinade –

• 1 C. Asian pear puree

• 1/2 C. onion puree

• 10 cloves garlic, minced

• ½ T. ginger, minced

• ¼ C. green onion, chopped

• 1/3 C. soy sauce

• ¼ C. brown sugar

• Salt and pepper to taste

• 1.5 T. sesame oil

• 1 tsp. sesame seeds

• 2 tsp. gojujaru

• 2 lbs. sirloin, sliced paper thin


1. Combine all ingredients except for the sirloin and mix well. Add the sirloin gently so not to break It up, and let marinade for 2-24 hours.