Korean BBQ Bulgogi Burritos
Directions
- 1Freeze 48oz Top Sirloin for 30-45 minutes, then slice thinly.
- 2In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda.
- 3Soak the sliced beef in the baking soda mixture for about 10 minutes.
- 4Pour homemade bulgogi marinade over the beef and let it marinate.
- 5Cook the marinated beef in batches over super high heat until seared.
- 6Add green onions and sesame seeds to the cooked beef; mix well.
- 7Prepare the creamy sriracha rice by combining all ingredients and mixing until combined.
- 8Assemble the burritos by adding the beef mixture and creamy sriracha rice to the tortillas.
- 9Add 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
- 1 salt
- 1 black pepper
- 240 g sushi rice
- 400 g plain skyr or Greek yogurt
- 50 g sriracha
- 1 handful cilantro or green onions
- 1 salt
- 1 garlic
- 11 burrito tortillas
- 1 green onions
- 1 sesame seeds
- 150 g low fat skyr or Greek yogurt
- 75 g light mayo
- 15 g gochujang
- 20 ml milk
- 1 pinch salt
- 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
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