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Korean BBQ Burrito

This recipe crafts a vibrant Korean BBQ Burrito, blending savory marinated ground beef with a tangy quick-pickled daikon and carrot mix. A rich gochujang BBQ sauce ties it all together. Assemble these flavorful components, along with steamed brown rice, creamy avocado, kimchi, and fresh herbs, into warm flour tortillas for a satisfying and unique meal.
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Cook Time 1 hour
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine korean, Mexican
Calories 2585.1 kcal

Equipment

  • 2 Large Mixing Bowls For marinading beef and pickling vegetables
  • 1 Large Heavy Frying Pan For cooking ground beef and rice
  • 1 Deep Saucepot For preparing the Korean BBQ sauce
  • 1 Mandoline For julienning carrots and daikon uniformly
  • 1 Spatula For mixing and cooking beef

Ingredients
  

Main

  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 3 tablespoons fish sauce
  • 3 tablespoons chopped garlic
  • 3 tablespoons chopped ginger skin on
  • 1 chopped jalapeño
  • 2 pounds grass-fed ground beef
  • 1 cup rice wine vinegar
  • 1/2 cup sugar
  • 3 carrots peeled and julienned on a mandoline
  • One 4- to 5-inch piece daikon peeled and julienned on a mandoline
  • 3 tablespoons chopped garlic
  • 3 tablespoons chopped ginger
  • 2 chopped jalapeños
  • 1/4 cup vegetable oil
  • 1 cup gochujang
  • 2 cups sugar
  • 2 cups rice wine vinegar
  • 1 cup soy sauce
  • 3 tablespoons sesame oil
  • 2 cups steamed brown rice
  • Four 14-inch flour tortillas
  • 2 avocados
  • Kimchi for topping
  • Fresh mint and cilantro for topping

Instructions
 

  • For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef.
  • For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve.
  • For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill.
  • For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve.
  • Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.

Notes

For the beef, longer marination (at least 2-4 hours, or overnight) will significantly enhance flavor depth. When cooking, ensure the ground beef gets a good char on one side before breaking it up; this adds crucial texture and a smoky dimension. The pickled daikon and carrots offer a bright, acidic counterpoint – ensure they are thinly julienned for optimal crunch. The gochujang BBQ sauce can be adjusted for sweetness and heat; taste and modify as needed. For assembly, warm tortillas slightly for better pliability when wrapping. Don't overload the burrito, but ensure an even distribution of all components for a balanced bite. Fresh herbs like mint and cilantro are essential for freshness and aroma.