Korean Bbq Burrito Recipes

BULGOGI (KOREAN BBQ)

Bulgogi (Korean BBQ) image

This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.

Provided by WUCHONG KELLER

Categories World Cuisine Recipes Asian Korean

Time 1h35m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup soy sauce
½ cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips

Steps:

In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Nutrition Facts : Calories 439 calories, Carbohydrate 24.3 g, Cholesterol 100.6 mg, Fat 17.5 g, Fiber 1.8 g, Protein 44.2 g, SaturatedFat 5.8 g, Sodium 3820.3 mg, Sugar 16.4 g

KOREAN BBQ BURRITO

Korean BBQ Burrito image

Fusion food at its finest! Korean BBQ Beef, rice and kimchi all rolled up in a soft flour tortilla. The beef is prepared in a slow cooker. A bunch of yum from pinchofyum. Enjoy!

Provided by Nif_H

Categories Meat

Time 4h10m

Yield 4-5 burritos

Number Of Ingredients 12

Ingredients

2 lbs top sirloin steaks
2 pears, peeled and cut into chunks
2 inches fresh ginger
4 garlic cloves
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
cooked rice
cilantro, basil, green onions (maybe even mint if you're bold)
fermented vegetables (KIMCHI!!! I am not able to post that name!)
sriracha mayonnaise
4 -6 large flour tortillas

Steps:

KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later.

Nutrition Facts : Calories 520, Fat 12.4, SaturatedFat 2.6, Sodium 1736, Carbohydrate 91.8, Fiber 7.3, Sugar 27.1, Protein 12

KOREAN BBQ BURRITO

Korean BBQ Burrito image

Provided by Food Network

Time 1h10m

Yield four 14-inch burritos

Number Of Ingredients 26

Ingredients

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
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
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
2 cups steamed brown rice
Four 14-inch flour tortillas
2 avocados
Kimchi, for topping
Fresh mint and cilantro, for topping

Steps:

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.

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