Korean BBQ Bulgogi Burritos
Directions
- 1Freeze top sirloin for 30-45 minutes, then slice thinly.
- 2In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda, then soak the sliced sirloin in this mixture for 10 minutes.
- 3Pour homemade bulgogi marinade over the sirloin and let it marinate.
- 4Cook the marinated sirloin over high heat for a couple of minutes until seared.
- 5Add green onions and sesame seeds to the cooked sirloin and mix well.
- 6Prepare spicy sriracha rice by combining sushi rice, plain skyr, sriracha, cilantro or green onions, salt, and garlic in a bowl.
- 7Assemble the burritos by evenly distributing the sirloin mixture and spicy sriracha rice onto 11 burrito-sized tortillas.
- 8Wrap the burritos tightly and store them frozen.
Ingredients
- 48 oz top sirloin
- 4 tablespoons water
- 2 teaspoons baking soda
- 6 tablespoons soy sauce
- 4 tablespoons honey or brown sugar
- 3 tablespoons gochujang
- 2 tablespoons dark soy sauce
- 2 tablespoons zero cal sweetener
- 2 tablespoons garlic puree
- 3 tablespoons ginger puree
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 0.5 tablespoon yellow onion
- 0 salt
- 0 black pepper
- 0 green onions
- 0 sesame seeds
- 240 g sushi rice
- 400 g plain skyr
- 50 g sriracha
- 0 cilantro or green onions
- 11 burrito sized tortillas
Equipment
knifefreezerbowlfrying pantongsmeasuring spoons
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