# Korean BBQ Bulgogi Burritos

These Beef Bulgogi Burritos pack 40g of protein and only 11g of fat each, making them a perfect high-protein meal when you're on the go.

- Servings: 11 servings
- Cuisine: Korean
- Category: Dinner
- Language: en

## 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

## Instructions

1. Trim the top sirloin and toss it in the freezer for about 30-45 minutes.
2. Slice the top sirloin as thin as possible.
3. Prepare the tenderizer mixture by combining 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
4. Pour the tenderizer mixture over the sliced meat and mix it in.
5. Soak the meat in the tenderizer mixture for about 10 minutes.
6. Prepare 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).
7. Pour the homemade Bulgogi Marinade over the meat and mix it in.
8. Cover the marinated meat with plastic wrap and let it marinate while preparing other components.
9. Add the marinated meat to a pan over super high heat.
10. Cook the meat for a couple of minutes, searing it quickly on the exterior. Cook in batches.
11. Once cooked, transfer the meat to a serving dish.
12. Add green onions and sesame seeds to the cooked meat and mix well.
13. Prepare 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.
14. Mix all the ingredients for the creamy spicy sriracha rice until combined.
15. Assemble the burritos by evenly distributing the creamy sriracha rice and the beef bulgogi across 11 burrito-sized tortillas.
16. Add any other desired toppings.
17. Roll the burritos tightly.

## Equipment

- Freezer
- knife
- bowl
- pan
- tongs
- blender

## 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.

## Source

- Original video: https://www.instagram.com/reel/C8SA1OVp6Hp/?igsh=bnNmc3l1ZjExeW5q
- Recipe page: https://www.cliprecipe.com/recipe/afad78c9-8935-486d-8352-b6ee2ac7b6cc
- Extracted: 2025-08-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt