Servings
Font
Back
Korean Bulgogi Burrito
5 from 3 votes

Korean Bulgogi Burrito

Korean bulgogi burritos - tender soy and sugar marinated beef, charred crisp and wrapped in a burrito with a rainbow of vegetables. A delight for the palate ... and the palette.

Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 4
Course: Main Course
Cuisine: Asian, Korean

Ingredients

For the marinated beef:
  • 1/3 cup soy sauce
  • 3 tbsp sugar (45g)
  • 1 tbsp sesame oil toasted
  • 1/4 Asian pear peeled, cored, and coarsely grated (about 1/4 cup; see note)
  • 4 garlic minced or grated, cloves
  • 2 tsp ginger minced or grated (from a 1-inch piece, fresh
  • 1 1/2 lb beef short ribs very thinly sliced against the grain to no more than 1/8 inch thick, or ribeye or sirloin, boneless, English-style
  • 3 scallions white and light green parts only, sliced into 2-inch lengths
  • 1/4 onion halved crosswise, then thinly sliced pole to pole, medium
  • 2 tbsp neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed
For the burritos:
  • 1 cup sour cream
  • 1 tbsp gochujang chili paste Korean
  • 4 cups short-grain rice hot, cooked
  • 4 flour tortilla 12-inch recommended), warmed, large
  • kimchi chopped
  • pickled daikon radish see additional recipe, Korean pickled, aka Danmuji
  • 2 cups red cabbage finely shredded (about 1 head)
  • 2 cups cilantro leaves
  • 3 scallions white and light green parts only, thinly sliced
  • lime for serving, wedges

Instructions

For the marinated beef:
    Cup of Yum
  1. In a large bowl, whisk together soy sauce, sugar, sesame oil, Asian pear, garlic, and ginger. When sugar has dissolved, add beef, scallion, and onion slices to bowl and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
  2. In a large cast iron or heavy stainless steel skillet, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Working in batches, add beef and onions, working quickly to arrange them in a flat, even layer against bottom of skillet; try not to overcrowd pan. Cook on one side for 1 minute, then flip and cook second side until browned and crisp in spots, about 2 minutes longer.
  3. Transfer cooked beef and onions to a plate and repeat with remaining beef, onions, and oil.
For the burritos:
  1. In a small bowl, stir together sour cream and gochujang. Spread rice onto warm tortillas, then top with a layer of beef and onions, followed by kimchi, a few pickled daikon radish strips, red cabbage, cilantro, scallions, and gochujang sour cream. Roll tightly, folding sides of tortilla in as you go. (Wrapping the burritos in foil will make them portable and less messy to eat.) Serve with lime wedges.