Name: Korean BBQ Bulgogi Beef Burrito
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb ribeye steak, thinly sliced (or sirloin); 1/4 cup low-sodium soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 2 tbsp rice vinegar; 4 garlic cloves, minced; 1 tbsp ginger, grated; 2 green onions, thinly sliced; 1 tbsp gochujang (Korean chili paste); 1 tbsp toasted sesame seeds; 1 cup cooked white or brown rice; 1 cup kimchi, chopped; 1/2 cup shredded carrots; 1 cup shredded romaine lettuce or Napa cabbage; 2 large burrito-size flour tortillas (12-inch); 1/4 cup light mayonnaise; 1 tbsp sriracha sauce; 1/2 avocado, sliced (optional); 1 tbsp vegetable oil

Korean BBQ Bulgogi Beef Burrito

miradu

Inspired by the bold, caramelized flavors of Korean bulgogi and the satisfying structure of a classic burrito, this Korean BBQ Bulgogi Beef Burrito packs a serious punch of protein and flavor. Charring the marinated steak in a hot pan delivers deep, smoky notes, while the spicy mayo and kimchi add tang and heat. The crunchy veggies and warm rice keep every bite balanced. Crisping the burrito in the pan gives a final touch of texture, making it a crave-worthy, fusion dinner perfect for a cool California evening.

Ingredients

Instructions

In a large bowl, mix soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and half the green onions. Add sliced steak, toss to coat, and marinate at least 20 minutes (or up to 2 hours for more flavor).
Heat a large cast iron pan or grill pan over high heat. When hot, add vegetable oil. Cook marinated beef in a single layer (in batches if needed), letting edges caramelize and char for 1-2 minutes per side. Remove from heat and sprinkle with sesame seeds. Rest briefly.
Mix mayonnaise and sriracha to make a spicy mayo. Warm tortillas in a dry skillet or microwave until pliable.
To assemble each burrito: Lay out a tortilla. Spread a line of spicy mayo down the center. Add 1/2 cup cooked rice, half the beef, half the kimchi, half the carrots, half the lettuce/cabbage, and a few avocado slices if using. Sprinkle with remaining green onions.
Fold in the sides and roll up tightly. For extra texture, crisp the wrapped burrito seam-side down in the hot pan for 1-2 minutes until golden.
Slice in half, serve warm, and enjoy!