This Menu Mashup takes the big, bold flavours of bibimbap off the traditional base of crispy rice, and swaps it for a perfectly crunchy tostada. Featuring flavours of Korean bbq, this tostada is piled high with marinated beef, cabbage slaw, a fried egg and fiery gochujang sauce. Every bite is the perfect combination of sweet, spicy, salty, and crunchy!
For the meat, in a medium bowl, combine soy sauce, rice wine vinegar, sesame oil, water, green onions, Asian pear, brown sugar, garlic, and sesame seeds. Add flank steak and toss to combine. Set aside to marinate while preparing slaw and sauce.
For the slaw, in another bowl, combine soy sauce, rice wine vinegar, sugar, sesame oil, and sesame seeds. Add cabbage, carrot, pear, and green onions. Toss to coat and set aside.
For the gochujang sauce, combine gochujang, sesame oil, sugar, water, sesame seeds, rice wine vinegar and garlic in a small bowl. Set aside.
Heat a large frying pan on medium-high. Add the marinated meat and spread it evenly around the pan. Cook for 8-10 minutes, turning occasionally, until cooked through and beginning to caramelize. Remove and place in a bowl.
Return the pan to heat and crack 4 eggs into the pan. Cook until the eggs are white and cooked through, but the yolk is still runny, about 4-5 minutes. Remove and place on a plate.
To assemble, place a tostada on a serving plate. Top with a quarter of the meat, a handful of slaw and an egg. Drizzle with the sweet and spicy sauce. Garnish with sliced green onions.