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 meat as thin as possible.
  5. 5Slice the meat as thin as possible.
  6. 6Slice the meat as thin as possible.
  7. 7In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda to create a tenderizer.
  8. 8In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda to create a tenderizer.
  9. 9In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda to create a tenderizer.
  10. 10Pour the tenderizer over the sliced meat and mix well. Let it soak for about 10 minutes.
  11. 11Pour the tenderizer over the sliced meat and mix well. Let it soak for about 10 minutes.
  12. 12Pour the tenderizer over the sliced meat and mix well. Let it soak for about 10 minutes.
  13. 13Prepare the bulgogi marinade by combining 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, 1/2 yellow onion, and salt & black pepper to taste. Pour it over the meat and mix.
  14. 14Prepare the bulgogi marinade by combining 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, 1/2 yellow onion, and salt & black pepper to taste. Pour it over the meat and mix.
  15. 15Prepare the bulgogi marinade by combining 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, 1/2 yellow onion, and salt & black pepper to taste. Pour it over the meat and mix.
  16. 16Cover the marinated meat with plastic wrap and let it marinate while preparing other ingredients.
  17. 17Cover the marinated meat with plastic wrap and let it marinate while preparing other ingredients.
  18. 18Cover the marinated meat with plastic wrap and let it marinate while preparing other ingredients.
  19. 19Once ready to cook, add the meat over super high heat in a pan. Cook in batches for a couple of minutes to get a quick sear on the exterior.
  20. 20Once ready to cook, add the meat over super high heat in a pan. Cook in batches for a couple of minutes to get a quick sear on the exterior.
  21. 21Once ready to cook, add the meat over super high heat in a pan. Cook in batches for a couple of minutes to get a quick sear on the exterior.
  22. 22Add green onions and sesame seeds to the cooked meat and mix.
  23. 23Add green onions and sesame seeds to the cooked meat and mix.
  24. 24Add green onions and sesame seeds to the cooked meat and mix.
  25. 25For the creamy spicy sriracha rice, add 240g of cooked sushi rice, 400g plain skyr, 50g sriracha, a handful of cilantro or green onions, and salt & garlic to taste in a bowl. Mix until combined.
  26. 26For the creamy spicy sriracha rice, add 240g of cooked sushi rice, 400g plain skyr, 50g sriracha, a handful of cilantro or green onions, and salt & garlic to taste in a bowl. Mix until combined.
  27. 27For the creamy spicy sriracha rice, add 240g of cooked sushi rice, 400g plain skyr, 50g sriracha, a handful of cilantro or green onions, and salt & garlic to taste in a bowl. Mix until combined.
  28. 28Assemble the burritos by adding a portion of the creamy sriracha rice and beef bulgogi to a tortilla.
  29. 29Assemble the burritos by adding a portion of the creamy sriracha rice and beef bulgogi to a tortilla.
  30. 30Assemble the burritos by adding a portion of the creamy sriracha rice and beef bulgogi to a tortilla.
  31. 31Add any other desired toppings and roll the burritos tightly.
  32. 32Add any other desired toppings and roll the burritos tightly.
  33. 33Add any other desired toppings and roll 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 tablespoons soy sauce
  • 6 tablespoons soy sauce
  • 6 tablespoons soy sauce
  • 4 tablespoons honey or brown sugar
  • 4 tablespoons honey or brown sugar
  • 4 tablespoons honey or brown sugar
  • 3 tablespoons gochujang
  • 3 tablespoons gochujang
  • 3 tablespoons gochujang
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dark soy sauce
  • 3 tablespoons zero cal sweetener
  • 3 tablespoons zero cal sweetener
  • 3 tablespoons zero cal sweetener
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 2 tablespoons ginger purée
  • 2 tablespoons ginger purée
  • 2 tablespoons ginger purée
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 240 g sushi rice
  • 240 g sushi rice
  • 240 g sushi rice
  • 400 g plain skyr
  • 400 g plain skyr
  • 400 g plain skyr
  • 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
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste garlic
  • to taste garlic
  • to taste garlic
  • 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
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • to taste sriracha
  • to taste sriracha
  • to taste sriracha

Equipment

knifecutting boardbowlblenderpantongs

Tips

  • To keep the top sirloin lean and cost-effective, trim and freeze for 30-45 minutes before slicing thin.
  • Use a common stir-fry technique called “velveting” by soaking the meat in a mixture of baking soda and water to tenderize it.
  • Cook the meat over super high heat in batches to get a quick sear on the exterior.
  • For reheating frozen burritos, microwave for 2-3 minutes, then air fry at 375°F (190°C) for 6-8 minutes, or pan fry, to crisp up the tortilla.
  • The spicy mayo can be stored in the refrigerator for 10-14 days, or evenly distributed inside the burrito before rolling.
  • The zero-calorie sweetener in the marinade is optional.