Korean BBQ Bulgogi Burritos
Serves 11
Directions
- 1Trim the top sirloin and toss it in the freezer for about 30-45 minutes.
- 2Slice the meat as thin as possible.
- 3In a bowl, mix 4 tablespoons of water and 2 teaspoons of baking soda to create a tenderizer.
- 4Pour the tenderizer over the sliced meat and mix well. Let it soak for about 10 minutes.
- 5Prepare 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.
- 6Cover the marinated meat with plastic wrap and let it marinate while preparing other ingredients.
- 7Once 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.
- 8Add green onions and sesame seeds to the cooked meat and mix.
- 9For 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.
- 10Assemble the burritos by adding a portion of the creamy sriracha rice and beef bulgogi to a tortilla.
- 11Add any other desired toppings and roll the burritos tightly.
Ingredients
- 48 oz top sirloin
- 4 tablespoons water
- 2 teaspoons baking soda
- 6 tablespoons soy sauce
- 4 tablespoons honey or brown sugar
- 3 tablespoons gochujang
- 2 tablespoons dark soy sauce
- 3 tablespoons zero cal sweetener
- 2 tablespoons garlic purée
- 2 tablespoons ginger purée
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 0.5 yellow onion
- to taste salt
- to taste black pepper
- 240 g sushi rice
- 400 g plain skyr
- 50 g sriracha
- 1 handful cilantro or green onions
- to taste salt
- to taste garlic
- 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
- 1 pinch salt
- 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.
Related recipes
오이김밥
Korean · Lunch
치킨 앤 머쉬룸 멜팅 치즈 샌드위치
Korean · Lunch
배추찜
Korean · Lunch10m
Cheesy honey sriracha Chicken sliders
Korean · Lunch
파누오쪼 샌드위치
Korean · Lunch1h 6m
Cabbage Egg Kimbap
Korean · Lunch15m
Gochujang Bacon Noodles
Korean · Lunch
초간단 치즈크러스트 피자
Korean · Lunch5m
Korean Fried Tofu
Korean · Lunch
Bulgogi hot pocket
Korean · Lunch
충무김밥 오징어 어묵무침
Korean · Lunch
Honey Gochujang Chicken Bowls with Homemade Pickles
Korean · Lunch