• Prep: 5 min
  • Cook: 10 min
  • Serves: 4

This is the Hail Mary play of wraps—when you pull them off just right, the crowd always goes wild.

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  • 1/4 cup gochujang
  • Bowery Parsley, 1.5 oz
  • 2 tbs. sesame oil
  • 2 tbs. soy sauce
  • 2 medium cloves garlic, minced
  • 1 1/2 lb. skirt steak
  • Kosher salt
  • 2 medium carrots, grated
  • 1 cucumber, thinly sliced
  • 3 medium scallions, thinly sliced
  • Bowery Baby Butter Lettuce, 4.0oz
  • 1 1/4 cups prepared cabbage kimchi
  1. Whisk the gochujang, sesame oil, soy sauce, and garlic in a small bowl.
  2. Rub the mixture all over the steak and let marinate at room temperature for 1 minute.
  3. Broil the steak, flipping once, until medium-rare, about 4 minutes per side. Rest for 5 minutes, then slice thinly against the grain.
  4. Season with salt to taste, add to a serving platter, then add carrots, cucumber, scallions, Bowery Baby Butter Lettuce, and kimchi.
Bowery Ingredients
Eric Adjepong
Our chef

Made for Bowery by Eric Adjepong.

Chef Eric Adjepong is a Top Chef alum and Top Chef Amateurs judge. As a first-generation Ghanaian-American born and raised in New York City, Adjepong sources the flavors and influences in his cooking from many of the West African dishes he grew up eating.

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