Korean BBQ Bulgogi Burritos

12 mins
Serves 1
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Directions

  1. 1Freeze top sirloin for 30-45 minutes, then slice thinly.
  2. 2Freeze top sirloin for 30-45 minutes, then slice thinly.
  3. 3Freeze top sirloin for 30-45 minutes, then slice thinly.
  4. 4Tenderize the sliced beef by soaking it in a mixture of 4 tablespoons of water and 2 teaspoons of baking soda for about 10 minutes.
  5. 5Tenderize the sliced beef by soaking it in a mixture of 4 tablespoons of water and 2 teaspoons of baking soda for about 10 minutes.
  6. 6Tenderize the sliced beef by soaking it in a mixture of 4 tablespoons of water and 2 teaspoons of baking soda for about 10 minutes.
  7. 7Marinate the meat in a homemade bulgogi marinade.
  8. 8Marinate the meat in a homemade bulgogi marinade.
  9. 9Marinate the meat in a homemade bulgogi marinade.
  10. 10Cook the marinated meat over high heat until seared.
  11. 11Cook the marinated meat over high heat until seared.
  12. 12Cook the marinated meat over high heat until seared.
  13. 13Add green onions and sesame seeds to the cooked beef.
  14. 14Add green onions and sesame seeds to the cooked beef.
  15. 15Add green onions and sesame seeds to the cooked beef.
  16. 16Make creamy spicy sriracha rice by combining sushi rice, plain skyr, sriracha, cilantro or green onions, salt, and garlic.
  17. 17Make creamy spicy sriracha rice by combining sushi rice, plain skyr, sriracha, cilantro or green onions, salt, and garlic.
  18. 18Make creamy spicy sriracha rice by combining sushi rice, plain skyr, sriracha, cilantro or green onions, salt, and garlic.
  19. 19Assemble the burritos by adding the beef mixture and rice to burrito-sized tortillas.
  20. 20Assemble the burritos by adding the beef mixture and rice to burrito-sized tortillas.
  21. 21Assemble the burritos by adding the beef mixture and rice to burrito-sized tortillas.
  22. 22Add any desired toppings and roll the burritos.
  23. 23Add any desired toppings and roll the burritos.
  24. 24Add any desired toppings and roll the burritos.

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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 garlic
  • 0 garlic
  • 0 garlic
  • 11 burrito sized tortillas
  • 11 burrito sized tortillas
  • 11 burrito sized tortillas
  • 0 green onions
  • 0 green onions
  • 0 green onions
  • 0 sesame seeds
  • 0 sesame seeds
  • 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
Korean BBQ Bulgogi Burritos | Clip Recipe