Korean BBQ Bulgogi Burritos
Directions
- 1Freeze the top sirloin for 30-45 minutes, then slice it as thinly as possible.
- 2In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda. Soak the sliced meat in this mixture for about 10 minutes.
- 3Prepare the bulgogi marinade by combining 6 tbsp soy sauce, 4 tbsp honey, 3 tbsp gochujang, 2 tbsp dark soy sauce, 3 tbsp zero cal sweetener, 2 tbsp garlic purée, 2 tbsp ginger purée, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, ½ yellow onion, salt, and pepper.
- 4Pour the marinade over the meat and let it marinate while prepping other ingredients.
- 5Cook the marinated meat in a pan over super high heat for a couple of minutes to get a quick sear.
- 6Add green onions and sesame seeds to the cooked meat and mix well.
- 7Make the creamy sriracha rice by mixing 240g sushi rice, 400g plain skyr or Greek yogurt, 50g sriracha, a handful of cilantro or green onions, salt, and garlic.
- 8Prepare the low-calorie spicy mayo by combining 150g low-fat skyr or Greek yogurt, 75g light mayo, 15g gochujang, 20ml milk, a pinch of salt, and sriracha to taste.
- 9Assemble the burritos by adding the cooked meat and creamy sriracha rice to the tortillas.
- 10Add any other desired toppings and roll up the burritos.
Ingredients
- 48 oz top sirloin
- 4 tablespoons water
- 2 teaspoons baking soda
- 6 tbsp soy sauce
- 4 tbsp honey
- 3 tbsp gochujang
- 2 tbsp dark soy sauce
- 3 tbsp zero cal sweetener
- 2 tbsp garlic purée
- 2 tbsp ginger purée
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 0.5 yellow onion
- 0 salt
- 0 black pepper
- 240 g sushi rice
- 400 g plain skyr or greek yogurt
- 50 g sriracha
- 1 handful cilantro or green onions
- 0 salt
- 0 garlic
- 11 burrito tortillas
- 0 green onions
- 0 sesame seeds
- 150 g low fat skyr or greek yogurt
- 75 g light mayo
- 15 g gochujang
- 20 ml milk
- 1 pinch salt
- 0 sriracha
Equipment
knifefreezerbowlmeasuring spoonsbaking panfrying pantongsspatula