Bibimbap Street Tacos

This recipe was developed by chefs at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 1
Serving Size: 3 tacos

Ingredients

4 Ounces Barvecue Naked Pulled BVQ 
4 Ounces Bibimbap Sauce (recipe below)
2 Ounces Carrots, Shredded
1/2 Teaspoon Sesame Oil
1 pinch Salt, Kosher
3 4-inch Corn Tortillas
1 Ounce Sriracha Aioli (recipe below)
1 Teaspoon Cilantro, Chopped

Preparation

1. Combine the BVQ and bibimbap sauce in a pan and heat over low heat, stirring occasionally.
2. While the BVQ is heating, sauté the carrots in sesame oil until just softened and season with salt.
3. Fry the corn tortillas briefly in oil until hot and pliable. Place on a paper towel lined pan and season with
small amount of salt.

Plating
1. Place three tortillas on a plate slightly overlapping.
2. Place 2 ounces of sauced BVQ in a center line of each corn tortilla.
3. Top with roughly one tablespoon of sesame carrots.
4. Garnish with sriracha aioli and cilantro.

Bibimbap Sauce

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving Size: 2 fluid ounces

Ingredients

¼ Cup Paste Gochujang
2 Tablespoons Sesame Oil
2 Tablespoons Granulated Sugar
1 Tablespoon Tamari
1 Tablespoon Water
1 Tablespoon Rice Vinegar
1 Tablespoon Garlic, Minced
1 Tablespoon Sesame Seed, Hulled

Preparation

1. Combine all ingredients in a mixing bowl and whisk until well blended.
2. Place in appropriate container, label, date, and store for service.

Sriracha Aoili

Click here to view and print a PDF version of this recipe.

Servings: 6
Serving Size: 2 fluid ounces

Ingredients

.6 Pound Vegan Mayo
2 ½ Tablespoons Sriracha
2 ½ Tablespoons Lemon Juice, Fresh
1 teaspoon Garlic, Minced
½ teaspoon Kosher Salt

Preparation

1. Combine all ingredients in a mixing bowl and whisk until well blended.
2. Place in appropriate container, label, date, and store for service.