Korean BBQ Bulgogi Burritos

Name: Korean BBQ Bulgogi Burritos
Yield: 11 servings
Cuisine: Korean
Ingredients: 48 oz Top Sirloin; 4 tablespoons water; 2 teaspoons baking soda; 6 tbsp soy sauce; 4 tbsp honey or brown sugar; 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; salt; black pepper; 240 g sushi rice (dry weight); 400 g plain skyr or Greek yogurt; 50 g sriracha; Handful cilantro or green onions; 11 burrito tortillas; green onions; sesame seeds; 150 g low fat skyr or Greek yogurt; 75 g light mayo; 15 g gochujang; 20 g milk; Pinch salt

Serves 11

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Korean BBQ Bulgogi Burritos

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Serves 11

Directions

1Trim the top sirloin and toss it in the freezer for about 30-45 minutes.
2Slice the top sirloin as thin as possible.
3Prepare the tenderizer mixture by combining 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
4Pour the tenderizer mixture over the sliced meat and mix it in.
5Soak the meat in the tenderizer mixture for about 10 minutes.
6Prepare the Bulgogi Marinade by blending all the ingredients (soy sauce, honey or brown sugar, gochujang, dark soy sauce, zero cal sweetener, garlic purée, ginger purée, toasted sesame oil, rice vinegar, yellow onion, salt, and black pepper).
7Pour the homemade Bulgogi Marinade over the meat and mix it in.
8Cover the marinated meat with plastic wrap and let it marinate while preparing other components.
9Add the marinated meat to a pan over super high heat.
10Cook the meat for a couple of minutes, searing it quickly on the exterior. Cook in batches.
11Once cooked, transfer the meat to a serving dish.
12Add green onions and sesame seeds to the cooked meat and mix well.
13Prepare the creamy spicy sriracha rice by adding cooked sushi rice, plain skyr or Greek yogurt, sriracha, a handful of cilantro or green onions, salt, and garlic to taste in a bowl.
14Mix all the ingredients for the creamy spicy sriracha rice until combined.
15Assemble the burritos by evenly distributing the creamy sriracha rice and the beef bulgogi across 11 burrito-sized tortillas.
16Add any other desired toppings.
17Roll the burritos tightly.

Ingredients

48 oz Top Sirloin
4 tablespoons water
2 teaspoons baking soda
6 tbsp soy sauce
4 tbsp honey or brown sugar
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
salt
black pepper
240 g sushi rice (dry weight)
400 g plain skyr or Greek yogurt
50 g sriracha
Handful cilantro or green onions
11 burrito tortillas
green onions
sesame seeds
150 g low fat skyr or Greek yogurt
75 g light mayo
15 g gochujang
20 g milk
Pinch salt

Equipment

Freezerknifebowlpantongsblender

Tips

To make the meat extra lean and cost-low, use top sirloin.
Trim the top sirloin and toss it in the freezer for about 30-45 minutes before slicing it thin.
To tenderize the meat, soak it in a mixture of baking soda and water for about 10 minutes.
When cooking the meat, add it over super high heat and cook in batches to get a quick sear on the exterior.
You can store the spicy mayo for 10-14 days refrigerated, or equally distribute it on the interior of the burrito before rolling.
To reheat frozen burritos: remove from freezer, wrap in a paper towel, microwave for 2-3 minutes, then air fry at 375°F for 6-8 minutes to crisp up the tortilla, or pan fry.

Korean BBQ Bulgogi Burritos

Korean BBQ Bulgogi Burritos

Directions

Ingredients

Equipment

Tips

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