Korean BBQ Bulgogi Burritos

Serves 11
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Directions

  1. 1Trim the 48oz top sirloin and toss it into the freezer for about 30-45 minutes to make it easier to slice thinly.
  2. 2Trim the 48oz top sirloin and toss it into the freezer for about 30-45 minutes to make it easier to slice thinly.
  3. 3Trim the 48oz top sirloin and toss it into the freezer for about 30-45 minutes to make it easier to slice thinly.
  4. 4Slice the partially frozen top sirloin as thinly as possible.
  5. 5Slice the partially frozen top sirloin as thinly as possible.
  6. 6Slice the partially frozen top sirloin as thinly as possible.
  7. 7Prepare the tenderizer by mixing 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
  8. 8Prepare the tenderizer by mixing 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
  9. 9Prepare the tenderizer by mixing 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
  10. 10Pour the tenderizer mixture over the sliced meat and mix well with your hands, soaking for about 10 minutes.
  11. 11Pour the tenderizer mixture over the sliced meat and mix well with your hands, soaking for about 10 minutes.
  12. 12Pour the tenderizer mixture over the sliced meat and mix well with your hands, soaking for about 10 minutes.
  13. 13Prepare the bulgogi marinade by blending 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.
  14. 14Prepare the bulgogi marinade by blending 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.
  15. 15Prepare the bulgogi marinade by blending 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.
  16. 16Pour the bulgogi marinade over the tenderized beef and mix thoroughly, then cover and let it marinate while preparing other components.
  17. 17Pour the bulgogi marinade over the tenderized beef and mix thoroughly, then cover and let it marinate while preparing other components.
  18. 18Pour the bulgogi marinade over the tenderized beef and mix thoroughly, then cover and let it marinate while preparing other components.
  19. 19Cook the marinated beef over super high heat in a pan, ensuring a quick sear on the exterior, which takes only a couple of minutes per batch.
  20. 20Cook the marinated beef over super high heat in a pan, ensuring a quick sear on the exterior, which takes only a couple of minutes per batch.
  21. 21Cook the marinated beef over super high heat in a pan, ensuring a quick sear on the exterior, which takes only a couple of minutes per batch.
  22. 22Once cooked, transfer the beef to a bowl.
  23. 23Once cooked, transfer the beef to a bowl.
  24. 24Once cooked, transfer the beef to a bowl.
  25. 25Add some green onions and sesame seeds to the cooked beef and mix well.
  26. 26Add some green onions and sesame seeds to the cooked beef and mix well.
  27. 27Add some green onions and sesame seeds to the cooked beef and mix well.
  28. 28Prepare the creamy sriracha rice by combining 240g of cooked sushi rice, 400g of plain skyr, 50g of sriracha, a handful of chopped cilantro or green onions, and salt & garlic to taste.
  29. 29Prepare the creamy sriracha rice by combining 240g of cooked sushi rice, 400g of plain skyr, 50g of sriracha, a handful of chopped cilantro or green onions, and salt & garlic to taste.
  30. 30Prepare the creamy sriracha rice by combining 240g of cooked sushi rice, 400g of plain skyr, 50g of sriracha, a handful of chopped cilantro or green onions, and salt & garlic to taste.
  31. 31Mix all the rice ingredients until well combined.
  32. 32Mix all the rice ingredients until well combined.
  33. 33Mix all the rice ingredients until well combined.
  34. 34Assemble the burritos by evenly distributing the creamy sriracha rice and bulgogi beef across 11 burrito-sized tortillas.
  35. 35Assemble the burritos by evenly distributing the creamy sriracha rice and bulgogi beef across 11 burrito-sized tortillas.
  36. 36Assemble the burritos by evenly distributing the creamy sriracha rice and bulgogi beef across 11 burrito-sized tortillas.
  37. 37Add any other desired toppings, roll the tortillas tightly, and then toast them in a pan until lightly browned on all sides.
  38. 38Add any other desired toppings, roll the tortillas tightly, and then toast them in a pan until lightly browned on all sides.
  39. 39Add any other desired toppings, roll the tortillas tightly, and then toast them in a pan until lightly browned on all sides.

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 or brown sugar
  • 4 tbsp honey or brown sugar
  • 4 tbsp honey or brown sugar
  • 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
  • salt and black pepper
  • salt and black pepper
  • salt and 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
  • handful cilantro or green onions
  • handful cilantro or green onions
  • handful cilantro or green onions
  • salt and garlic
  • salt and garlic
  • salt and garlic
  • 11 burrito tortillas
  • 11 burrito tortillas
  • 11 burrito tortillas
  • green onions
  • green onions
  • green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

freezerknifecutting boardbowlplastic wrappantongsblenderspatula

Tips

  • Freeze the top sirloin for 30-45 minutes to make it easier to slice thinly.
  • Use baking soda and water to tenderize the meat, a common stir-fry technique known as "velveting," which keeps the meat tender as it cooks. If an off taste is detected, rinse the meat after soaking.
  • Cook the beef over super high heat in batches to ensure a quick sear on the exterior.
  • Store frozen burritos by wrapping them in foil and reheating in the microwave for 2-3 minutes, then air frying at 375°F for 6-8 minutes, or pan-frying to crisp the tortilla.
  • The low-calorie spicy mayo can be stored refrigerated for 10-14 days or evenly distributed inside the burrito before rolling.