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Korean Burrito Recipe
This Korean burrito is bursting with delicious flavors: Load up warm, soft tortillas with steaming rice, succulent Korean pork slow-cooked to perfection with gochujang, fresh herbs, pickled veggies, and a dollop of tangy kimchi mayo. The soft, crunchy, tangy, savory, and spicy elements meld together to tick all the flavor boxes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
14 mins
Servings: 4 servings
Calories: 490 kcal
Course:
Dinner
Cuisine:
Korean
Ingredients
Korean Pulled Pork
- 2 ½ 2 ½ lb Pork butt
- ¼ ¼ cup chicken stock
- 3 3 tablespoons Gochujang
- 2 2 tablespoon EACH: honey and soy sauce
Quick Pickled Veggies
- 1 1 cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish see notes
- ¼ ¼ cup rice vinegar
- 2 2 tablespoons sugar
- ¼ ¼ teaspoon salt
Burritos Fillings
- 4 4 large flour tortillas
- 2 2 cups cooked rice
- ½ ½ cup EACH: cilantro, sliced green onions, and 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.
Cup of Yum
Notes
- If daikon radish isn't available to you, either omit it or use regular, round radishes.
Nutrition Information
Serving
1 burrito
Calories
490kcal
(25%)
Carbohydrates
43g
(14%)
Protein
46g
(92%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
137mg
(46%)
Sodium
613mg
(26%)
Potassium
942mg
(27%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
48IU
(1%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490
% 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.