Korean Beef Bulgogi Burritos Recipe
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Prep Time
15m
Cook Time
10m
Total Time
25m
This Korean Beef Bulgogi Burrito recipe combines marinated beef with hot cooked short-grain rice, sour cream mixed with Korean gochujang chili paste, and a variety of fresh toppings like kimchi, pickled daikon radish, red cabbage, and cilantro, all wrapped in a warm flour tortilla for a flavor explosion in every bite.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
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0.25
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0.5
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For The Marinated Beef
For The Burritos
Steps
1
For the Marinated Beef: In a large bowl, whisk together soy sauce, sugar, sesame oil, Asian pear, garlic, and ginger. When sugar has dissolved, add beef, scallion, and onion slices to bowl and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
2
In a large cast iron or heavy stainless steel skillet, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Working in batches, add beef and onions, working quickly to arrange them in a flat, even layer against bottom of skillet; try not to overcrowd pan. Cook on one side for 1 minute, then flip and cook second side until browned and crisp in spots, about 2 minutes longer. Transfer cooked beef and onions to a plate and repeat with remaining beef, onions, and oil.
3
For the Burritos: In a small bowl, stir together sour cream and gochujang. Spread rice onto warm tortillas, then top with a layer of beef and onions, followed by kimchi, a few pickled daikon radish strips, red cabbage, cilantro, scallions, and gochujang sour cream. Roll tightly, folding sides of tortilla in as you go. (Wrapping the burritos in foil will make them portable and less messy to eat.) Serve with lime wedges.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,255kcal
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Fat43g
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Saturated Fat15g
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Carbohydrates161g
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Fiber10g
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Sugar31g
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Protein59g
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Cholesterol136mg
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Sodium1,510mg
Percent Daily Values are based on a 2,000 calorie diet.