Korean Burrito Recipe
User Reviews
5
Korean Burrito Recipe
Description
This recipe involves slow cooking a pork butt in a sauce made from chicken stock, gochujang, soy sauce, and honey until the meat is tender enough to shred. The resulting pulled pork is richly flavored and slightly spicy. Quick-pickled julienned carrots, daikon radish, and cucumber are prepared by boiling vinegar, sugar, and salt and pouring that over the vegetables to impart a crisp, tangy contrast.
Assembling the burritos involves warming flour tortillas, spreading cooked rice, pulled pork, pickled vegetables, fresh herbs like green onion, mint, and cilantro, along with kimchi, then finishing with a drizzle of kimchi mayo. The combination of spicy pork, crisp pickles, fresh herbs, and fermented kimchi makes for a complex flavor profile and satisfying texture variety wrapped in a soft tortilla.
This is a make-ahead friendly recipe since the pork can be cooked slowly well in advance, and the pickles can be prepared as the pork cooks. The burritos can be rolled and served immediately or wrapped for later consumption. Adjusting the amount of kimchi and kimchi mayo allows customization of spice and tang levels.
Ingredients
Korean Pulled Pork
- 2 ½ lb pork butt
- ¼ cup chicken stock
- 3 tablespoons gochujang
- 2 tablespoon honey
- 2 tablespoon soy sauce
Quick Pickled Veggies
- 1 cup carrot see notes, julienned carrot and daikon radish, sliced cucumber
- 1 cup cucumber
- 1 cup daikon radish
- ¼ cup rice vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
Burritos Fillings
- 4 large flour tortillas
- 2 cups rice cooked
- ½ cup cilantro sliced green onions
- ½ cup green onion
- ½ cup mint
- kimchi to taste
- kimchi mayo to taste
Instructions
- Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it's done, shred it using 2 forks. BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your burrito for extra flavor!
- Put the carrots, daikon, and cucumbers into a large bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients.
- Warm the tortillas in the microwave for 30 seconds. Lay one down on a plate and put ½ cup of rice in the middle. Top with the pulled pork, some pickled vegetables, a handful of herbs, and some kimchi. Drizzle some kimchi mayo over the top and then roll up your burrito. Repeat with the remaining tortillas.
Notes
- If daikon radish is unavailable, you may omit it or substitute with regular round radishes for a similar crunch.
- Slow cook the pork butt until it shreds easily; cooking times may vary depending on your slow cooker settings.
- Warm tortillas before assembling to make rolling easier and prevent cracking.
- The pickled vegetables provide a fresh and tangy counterpoint; stir them occasionally while pickling for even flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1 burrito | |
| Calories | 490kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 46g | 92% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137mg | 46% |
| Sodium | 613mg | 26% |
| Potassium | 942mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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