Korean BBQ Bulgogi Burritos

Serves 11
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Directions

  1. 1Trim the top sirloin and toss it in the freezer for about 30-45 minutes.
  2. 2Trim the top sirloin and toss it in the freezer for about 30-45 minutes.
  3. 3Trim the top sirloin and toss it in the freezer for about 30-45 minutes.
  4. 4Slice the top sirloin as thin as possible.
  5. 5Slice the top sirloin as thin as possible.
  6. 6Slice the top sirloin as thin as possible.
  7. 7Prepare the tenderizer mixture by combining 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
  8. 8Prepare the tenderizer mixture by combining 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
  9. 9Prepare the tenderizer mixture by combining 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
  10. 10Pour the tenderizer mixture over the sliced meat and mix it in.
  11. 11Pour the tenderizer mixture over the sliced meat and mix it in.
  12. 12Pour the tenderizer mixture over the sliced meat and mix it in.
  13. 13Soak the meat in the tenderizer mixture for about 10 minutes.
  14. 14Soak the meat in the tenderizer mixture for about 10 minutes.
  15. 15Soak the meat in the tenderizer mixture for about 10 minutes.
  16. 16Prepare 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).
  17. 17Prepare 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).
  18. 18Prepare 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).
  19. 19Pour the homemade Bulgogi Marinade over the meat and mix it in.
  20. 20Pour the homemade Bulgogi Marinade over the meat and mix it in.
  21. 21Pour the homemade Bulgogi Marinade over the meat and mix it in.
  22. 22Cover the marinated meat with plastic wrap and let it marinate while preparing other components.
  23. 23Cover the marinated meat with plastic wrap and let it marinate while preparing other components.
  24. 24Cover the marinated meat with plastic wrap and let it marinate while preparing other components.
  25. 25Add the marinated meat to a pan over super high heat.
  26. 26Add the marinated meat to a pan over super high heat.
  27. 27Add the marinated meat to a pan over super high heat.
  28. 28Cook the meat for a couple of minutes, searing it quickly on the exterior. Cook in batches.
  29. 29Cook the meat for a couple of minutes, searing it quickly on the exterior. Cook in batches.
  30. 30Cook the meat for a couple of minutes, searing it quickly on the exterior. Cook in batches.
  31. 31Once cooked, transfer the meat to a serving dish.
  32. 32Once cooked, transfer the meat to a serving dish.
  33. 33Once cooked, transfer the meat to a serving dish.
  34. 34Add green onions and sesame seeds to the cooked meat and mix well.
  35. 35Add green onions and sesame seeds to the cooked meat and mix well.
  36. 36Add green onions and sesame seeds to the cooked meat and mix well.
  37. 37Prepare 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.
  38. 38Prepare 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.
  39. 39Prepare 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.
  40. 40Mix all the ingredients for the creamy spicy sriracha rice until combined.
  41. 41Mix all the ingredients for the creamy spicy sriracha rice until combined.
  42. 42Mix all the ingredients for the creamy spicy sriracha rice until combined.
  43. 43Assemble the burritos by evenly distributing the creamy sriracha rice and the beef bulgogi across 11 burrito-sized tortillas.
  44. 44Assemble the burritos by evenly distributing the creamy sriracha rice and the beef bulgogi across 11 burrito-sized tortillas.
  45. 45Assemble the burritos by evenly distributing the creamy sriracha rice and the beef bulgogi across 11 burrito-sized tortillas.
  46. 46Add any other desired toppings.
  47. 47Add any other desired toppings.
  48. 48Add any other desired toppings.
  49. 49Roll the burritos tightly.
  50. 50Roll the burritos tightly.
  51. 51Roll the burritos tightly.

Ingredients

  • 48 oz Top Sirloin
  • 48 oz Top Sirloin
  • 48 oz Top Sirloin
  • 4 tablespoons water
  • 4 tablespoons water
  • 4 tablespoons water
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 6 tbsp soy sauce
  • 6 tbsp soy sauce
  • 6 tbsp soy sauce
  • 4 tbsp honey or brown sugar
  • 4 tbsp honey or brown sugar
  • 4 tbsp honey or brown sugar
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp zero cal sweetener
  • 3 tbsp zero cal sweetener
  • 3 tbsp zero cal sweetener
  • 2 tbsp garlic purée
  • 2 tbsp garlic purée
  • 2 tbsp garlic purée
  • 2 tbsp ginger purée
  • 2 tbsp ginger purée
  • 2 tbsp ginger purée
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 240 g sushi rice (dry weight)
  • 240 g sushi rice (dry weight)
  • 240 g sushi rice (dry weight)
  • 400 g plain skyr or Greek yogurt
  • 400 g plain skyr or Greek yogurt
  • 400 g plain skyr or Greek yogurt
  • 50 g sriracha
  • 50 g sriracha
  • 50 g sriracha
  • Handful cilantro or green onions
  • Handful cilantro or green onions
  • Handful cilantro or green onions
  • 11 burrito tortillas
  • 11 burrito tortillas
  • 11 burrito tortillas
  • green onions
  • green onions
  • green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • 150 g low fat skyr or Greek yogurt
  • 150 g low fat skyr or Greek yogurt
  • 150 g low fat skyr or Greek yogurt
  • 75 g light mayo
  • 75 g light mayo
  • 75 g light mayo
  • 15 g gochujang
  • 15 g gochujang
  • 15 g gochujang
  • 20 g milk
  • 20 g milk
  • 20 g milk
  • Pinch salt
  • Pinch salt
  • 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.