Korean BBQ Bulgogi Burritos
Directions
- 1Freeze top sirloin for 30-45 minutes, then slice thinly.
- 2Tenderize the sliced beef by soaking it in a mixture of 4 tablespoons of water and 2 teaspoons of baking soda for about 10 minutes.
- 3Marinate the meat in a homemade bulgogi marinade.
- 4Cook the marinated meat over high heat until seared.
- 5Add green onions and sesame seeds to the cooked beef.
- 6Make creamy spicy sriracha rice by combining sushi rice, plain skyr, sriracha, cilantro or green onions, salt, and garlic.
- 7Assemble the burritos by adding the beef mixture and rice to burrito-sized tortillas.
- 8Add any desired toppings and roll the burritos.
Ingredients
- 48 oz Top Sirloin
- 4 tablespoons water
- 2 teaspoons baking soda
- 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
- 0.5 yellow onion
- 0 salt
- 0 black pepper
- 240 g sushi rice
- 400 g plain skyr
- 50 g sriracha
- 1 handful cilantro or green onions
- 0 salt
- 0 garlic
- 11 burrito sized tortillas
- 0 green onions
- 0 sesame seeds
Equipment
knifefreezerbowlfrying pantongsmeasuring spoons
Tips
- Freeze top sirloin for 30-45 mins before slicing thinly.
- Use a baking soda and water mixture to tenderize the meat.
- Make a creamy sriracha rice as an optional filling.
- Store the burritos frozen for later. Reheat instructions are in the caption of the video
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