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For the Korean BBQ-style steak:
1/2 lb piece of skirt steak
1/4 cup soy sauce
1” piece of ginger, grated
3 cloves of garlic, grated
1 tsp brown sugar
2 tbsp TyLing Sesame Oil, divided
1 tsp rice wine vinegar
1 tbsp gochujang sauce
For the herbs:
1/4 cup chopped cilantro
2 tbsp chopped mint
2 green onions, chopped
1/4 of a white onion, diced
Juice of 1 lime
1/4 tsp salt
For the pickled cucumbers:
2 Persian cucumbers, thinly sliced
1/4 tsp salt
1 tbsp rice wine vinegar
1/2 tsp sesame seeds
For the burritos:
Large flour tortillas
Steamed white rice
Spicy mayo
Kimchi