Description
An elegant Korean Burrito combines bold Korean flavors with crisp vegetables and a silky gochujang-mayo for a refined handheld experience.
Ingredients
Scale
- 4 large flour tortillas, warmed
- 2 cups cooked short-grain rice, hot (optional)
- 1 lb thinly sliced beef ribeye or sirloin
- 2 tbsp soy sauce, low-sodium
- 1 tbsp mirin or dry sherry
- 1 tbsp brown sugar, packed
- 1 tsp toasted sesame oil
- 3 tbsp mayonnaise, room temperature
- 1–2 tbsp gochujang (adjust to taste)
- 1 tsp rice vinegar
- 1 tsp honey
- 2 cups shredded Napa cabbage or romaine, crisp
- 1 small carrot, julienned
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted
- 1/4 cup rice vinegar (for quick pickles)
- 1 tbsp sugar (for quick pickles)
- Pinch salt (for quick pickles)
Instructions
- Marinate the beef: combine soy, mirin, brown sugar, and sesame oil. Toss beef until glossy and let rest for 15–20 minutes.
- Make quick pickles: whisk rice vinegar, sugar, and salt; submerge cucumber or onion slices for 10 minutes.
- Prepare sauce: whisk mayonnaise, gochujang, rice vinegar, and honey until silky.
- Sear the beef: heat a heavy skillet over high heat and cook beef until edges caramelize (about 1–2 minutes per side).
- Toss slaw: combine cabbage, carrot, and green onions with sesame oil and a pinch of salt.
- Assemble: warm tortillas, spread gochujang mayo, add rice (if using), layer beef, top with slaw and pickles, and finish with sesame seeds. Roll tightly.
Notes
Keep mayonnaise at room temperature for a smooth sauce; slice beef against the grain for tenderness. Store sauce separately to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg