Korean BBQ Bulgogi Burritos

1 mins
Serves 1
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Directions

  1. 1Freeze 48oz Top Sirloin for 30-45 minutes, then slice thinly.
  2. 2Freeze 48oz Top Sirloin for 30-45 minutes, then slice thinly.
  3. 3Freeze 48oz Top Sirloin for 30-45 minutes, then slice thinly.
  4. 4In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda.
  5. 5In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda.
  6. 6In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda.
  7. 7Soak the sliced beef in the baking soda mixture for about 10 minutes.
  8. 8Soak the sliced beef in the baking soda mixture for about 10 minutes.
  9. 9Soak the sliced beef in the baking soda mixture for about 10 minutes.
  10. 10Pour homemade bulgogi marinade over the beef and let it marinate.
  11. 11Pour homemade bulgogi marinade over the beef and let it marinate.
  12. 12Pour homemade bulgogi marinade over the beef and let it marinate.
  13. 13Cook the marinated beef in batches over super high heat until seared.
  14. 14Cook the marinated beef in batches over super high heat until seared.
  15. 15Cook the marinated beef in batches over super high heat until seared.
  16. 16Add green onions and sesame seeds to the cooked beef; mix well.
  17. 17Add green onions and sesame seeds to the cooked beef; mix well.
  18. 18Add green onions and sesame seeds to the cooked beef; mix well.
  19. 19Prepare the creamy sriracha rice by combining all ingredients and mixing until combined.
  20. 20Prepare the creamy sriracha rice by combining all ingredients and mixing until combined.
  21. 21Prepare the creamy sriracha rice by combining all ingredients and mixing until combined.
  22. 22Assemble the burritos by adding the beef mixture and creamy sriracha rice to the tortillas.
  23. 23Assemble the burritos by adding the beef mixture and creamy sriracha rice to the tortillas.
  24. 24Assemble the burritos by adding the beef mixture and creamy sriracha rice to the tortillas.
  25. 25Add any other desired toppings and roll up the burritos.
  26. 26Add any other desired toppings and roll up the burritos.
  27. 27Add any other desired toppings and roll up the burritos.

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
  • 4 tbsp honey
  • 4 tbsp honey
  • 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
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 240 g sushi rice
  • 240 g sushi rice
  • 240 g sushi rice
  • 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
  • 1 handful cilantro or green onions
  • 1 handful cilantro or green onions
  • 1 handful cilantro or green onions
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 11 burrito tortillas
  • 11 burrito tortillas
  • 11 burrito tortillas
  • 1 green onions
  • 1 green onions
  • 1 green onions
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 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 ml milk
  • 20 ml milk
  • 20 ml milk
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 sriracha
  • 1 sriracha
  • 1 sriracha

Equipment

knifefreezerbowlfrying pantongs

Tips

  • Freeze the top sirloin for 30-45 minutes before slicing thinly.
  • Use a baking soda and water mixture to tenderize the beef.
  • Marinate the beef in homemade bulgogi marinade.
  • Cook the beef over high heat to sear the exterior quickly.
  • Add green onions and sesame seeds to the cooked beef.
  • Make creamy sriracha rice using sushi rice, plain skyr or Greek yogurt, sriracha, cilantro or green onions, salt, and garlic.
  • Assemble the burritos with the cooked beef, creamy sriracha rice, and optional toppings.
  • Store frozen burritos for later consumption. Reheat by microwaving for 2-3 minutes, then air frying at 375 for 6-8 minutes or pan frying