Description
A bold fusion of Korean BBQ and Mexican comfort, this Korean BBQ Burrito wraps savory marinated beef, fluffy rice, crunchy pickled veggies, and spicy mayo in a soft tortilla for a handheld flavor explosion.
Ingredients
Scale
- 1 pound thinly sliced beef (ribeye or sirloin)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons gochujang sauce
- 2 cups cooked white rice
- 1/2 cup pickled carrots
- 1/2 cup pickled cucumbers
- 1 cup romaine lettuce, shredded
- 1/4 cup mayonnaise
- 1 tablespoon sriracha or gochujang (for spicy mayo)
- 4 large flour tortillas
- 1 teaspoon sesame seeds
Instructions
- In a mixing bowl, combine soy sauce, brown sugar, garlic, sesame oil, and gochujang. Add beef and marinate for at least 30 minutes or overnight.
- Heat a skillet or grill pan over medium-high heat and cook the marinated beef for 5–7 minutes until browned and caramelized.
- Warm the flour tortillas on a skillet or microwave until soft and pliable.
- Spread a layer of cooked rice in the center of each tortilla. Top with cooked beef, pickled carrots, pickled cucumbers, romaine lettuce, and a drizzle of spicy mayo (made by mixing mayonnaise with sriracha or gochujang).
- Wrap the tortillas tightly into burritos. Optionally, toast them seam-side down in a skillet for 1–2 minutes to seal and crisp.
- Sprinkle with sesame seeds, slice in half, and serve warm.
Notes
- Marinate the beef overnight for maximum flavor.
- Don’t overfill the tortillas to avoid tearing.
- Use foil to wrap and hold the burrito together neatly for eating or storing.
- You can use tofu or chicken as a beef substitute.
Nutrition
- Serving Size: 1 burrito
- Calories: 560
- Sugar: 9g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: korean bbq burrito, fusion burrito, beef wrap, korean beef recipe, spicy mayo burrito