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Dinner Tonight: Korean Burritos Recipe

This recipe crafts Korean-inspired burritos featuring thinly sliced pork tenderloin marinated in a savory-spicy sauce. The pork is combined with chopped kimchi, a bright lime-onion relish, cooked rice, and crisp romaine, all wrapped in a warm flour tortilla for a harmonious fusion of flavors and textures.
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Course lunch/dinner
Cuisine korean, Mexican
Servings 4 people
Calories 2255 kcal

Equipment

  • 2 Mixing Bowls For marinating pork and preparing the lime-onion relish.
  • 1 Large Skillet or Wok Essential for high-heat cooking of the thinly sliced pork.
  • 1 Cutting Board For slicing pork, chopping kimchi, onion, and lettuce.
  • 1 Chef's knife For precise slicing and chopping.

Ingredients
  

Main

  • 1 pound pork tenderloin very thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons garlic minced
  • 1/2 teaspoon ginger grated
  • 2 tablespoons brown sugar
  • 2 tablespoons red pepper sauce
  • 1 teaspoon red pepper flakes
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 large flour tortillas
  • 2 cups kimchi chopped
  • 2 cups cooked rice
  • 1 onion minced
  • Juice of 3 limes
  • Romaine lettuce chopped

Instructions
 

  • Thinly slice the pork tenderloin against the grain and set aside.
  • In a mixing bowl, combine soy sauce, minced garlic, grated ginger, brown sugar, red pepper sauce, red pepper flakes, rice wine vinegar, and sesame oil to create the marinade.
  • Add the sliced pork to the marinade, ensuring it is thoroughly coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  • While the pork marinates, prepare the relish: In a separate small bowl, combine the minced onion with the juice of three limes. Chop the kimchi and romaine lettuce; set aside.
  • Heat a large skillet or wok over medium-high heat. Add the marinated pork and cook quickly until it is browned and cooked through, about 3-5 minutes, working in batches if necessary to avoid overcrowding the pan.
  • Warm the flour tortillas in a dry skillet or microwave until they are soft and pliable.
  • To assemble, lay a warm tortilla flat. Spread a layer of cooked rice down the center, then top with a portion of the cooked pork.
  • Spoon some chopped kimchi, a portion of the lime-onion relish, and chopped romaine lettuce over the pork.
  • Fold the sides of the tortilla inward over the filling, then tightly roll it from the bottom up to form a compact burrito.
  • Serve the Korean burritos immediately and enjoy.

Notes

1. **Pork Slicing:** For optimal tenderness and quick cooking, ensure the pork tenderloin is sliced very thinly against the grain. Partially freezing the tenderloin for 15-20 minutes can make this task significantly easier.2. **Marinade Depth:** Allow the pork ample time to marinate, ideally at least 30 minutes, or up to 4 hours for deeper flavor penetration. This is crucial for developing the rich Korean profile.3. **High Heat Searing:** Cook the marinated pork quickly over high heat in a preheated skillet or wok. This technique ensures a delicious caramelized crust while keeping the tenderloin succulent. Avoid overcrowding the pan; cook in batches if necessary to maintain high heat.4. **Balance of Flavors:** The fresh lime juice combined with minced onion creates a vibrant, acidic relish that perfectly cuts through the richness of the pork and the fermented funk of the kimchi, enhancing the overall flavor complexity.