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Recipe courtesy of Zoftig Eatery
Recipe courtesy of Zoftig Eatery
Episode:
From Big Burgers to Little Italy
Korean BBQ Burrito
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: four 14-inch burritos
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: four 14-inch burritos
Ingredients
Beef:
Pickled Daikon and Carrots:
Korean BBQ Sauce:
Burritos:
Directions
- For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef.
- For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve.
- For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill.
- For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve.
- Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.
