Recipe courtesy of Zoftig Eatery
Korean BBQ Burrito
- Level: Intermediate
- Yield: four 14-inch burritos
- Total: 1 hr 10 min
- Active: 1 hr
Ingredients
Beef:
1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice vinegar
3 tablespoons fish sauce
3 tablespoons chopped garlic
3 tablespoons chopped ginger (skin on)
1 chopped jalapeño
2 pounds grass-fed ground beef
Pickled Daikon and Carrots:
1 cup rice wine vinegar
1/2 cup sugar
3 carrots, peeled and julienned on a mandoline
One 4- to 5-inch piece daikon, peeled and julienned on a mandoline
Korean BBQ Sauce:
3 tablespoons chopped garlic
3 tablespoons chopped ginger
2 chopped jalapeños
1/4 cup vegetable oil
1 cup gochujang
2 cups sugar
2 cups rice wine vinegar
1 cup soy sauce
3 tablespoons sesame oil
Burritos:
2 cups steamed brown rice
Four 14-inch flour tortillas
2 avocados
Kimchi, for topping
Fresh mint and cilantro, for topping
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.