Korean beef burritos are a fun and delicious way to eat bulgogi (thinly sliced, marinated steak). I love this twist on a typical burrito. I don’t know about you, but I think hybrid cuisine is amazing. What could be better than taking wonderful food from two different cultures and bringing it together? The results are usually fantastic.
I’m using bulgogi in these, but you can also use kalbi (short ribs) too. Bulgogi is traditionally cooked on a grill, but you can also cook it on your stove top for quicker meals. It is really easy to make at home. Thinly sliced steak is marinated in soy, onion, garlic, sesame oil, and some asian pear if you have it to tenderize but you can leave this out. I like to marinade it overnight, but a few hours is fine too.
You can customize these burritos with whatever you like, I used rice, kimchi, scallions, gochujang sour cream, and then either buldak hot sauce (a really yummy hot sauce based on the buldak ramen) or bibimjang sauce (spicy sweet sauce used on bibimbop).
I sometimes make my own kimchi, but even the regular grocery store sells decent kimchi now so you can just pick some up there for these.
Recently I have started using these raw tortillas that you cook briefly in a frying pan on the stove and we much prefer them over the precooked one, but you can use any kind of tortilla or wrap for this. They were out of the burrito sized ones, so that is why my burrito in the picture is so tiny! I love this combo of flavors. If you are feeling like something different for dinner tonight, give this recipe a try.
Korean Beef Burritos
Ingredients
For the bulgogi:
- 1 1/2 lbs thinly sliced steak ribeye or sirloin are good
- 3-4 tbsp soy sauce
- 1/2 white onion finely diced
- 2 cloves garlic minced
- 2 tsp sesame oil
- 1 tsp sugar
- 1/4 asian pear finely chopped (optional)
For the burritos:
- cooked rice
- kimchi
- chopped scallions
- 1/2 cup sour cream
- 1 tbsp gochujang
- buldak or bibimjang hot sauce
Instructions
For the meat:
- Combine all the marinade ingredients in a bowl and mix. Add the thinly sliced beef and refrigerate for a few hours to overnight.
- Heat a few tbsp of oil in a skillet until smoking hot. Add a single layer of beef (do not overfill the pan, you will need to do 2 batches). Allow to brown for a minute then stir and allowing to brown a bit more. Do not overcook. Repeat with the other batch of meat.
For the burritos:
- Combine the sour cream and gochujang and mix well. Lay a cooked tortilla or wrap out on the counter. Spread some sour cream on it. Add some rice, meat, kimchi, scallions and a drizzle of hot sauce. Roll up into a burrito and enjoy!