Korean BBQ Bulgogi Burritos

Name: Korean BBQ Bulgogi Burritos
Total time: 1 min
Yield: 11 servings
Cuisine: Korean
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

Serves 11

tiktok.com

Korean BBQ Bulgogi Burritos

tiktok.com

Serves 11

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

Korean BBQ Bulgogi Burritos

Serves 11

tiktok.com

Korean BBQ Bulgogi Burritos

tiktok.com

Serves 11

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.