Alright kids, enough playing around. It’s time to get food serious over here.
Let’s start by loading a soft flour tortilla with ridiculously tasty garlicky-n-gingery beef, spicy kimchi, steaming white rice, cilantro and basil and just generally herbs to the max, and a big dollop of yum yum sauce. Like a burrito mashup.
And then we shall follow that up by loosely calling it a fusion-style Korean BBQ Burrito.
The ultimate definition of food serious right there.
HOW TO MAKE OUR KOREAN BBQ BURRITO (40 SEC):
And now, for a brief breakdown of all the ways in which this recipe and recipe title is delicious and not technically correct.
First – the meat is not *technically* BBQ as in hot grill BBQ. I put it in the slow cooker because it was easier that way. And then it turned out SO DELICIOUS that I couldn’t go back. So, I dunno, go on and judge me. But also, BBQ would also be delicious.
Second – Korean is a loose descriptor. I claim no authenticity (it’s a Korean burrito, so right there we’re in trouble). I DID watch several videos to learn how to make Korean-style beef and I AM using kimchi to attempt legitimacy, but mostly this is just me playing around with the beloved flavors and styles of Korean-influenced, Mexican-style street food.
And finally, for an exciting piece of news: these are actually SO easy to make (see pics with labels) and they will provide you with a heavy duty bangkok burrito stock pile for your freezer which is awesome for times like, say, just as an example, the empty-fridge day after a Fourth of July weekend.
We may or may not have made these into loaded tacos over the Fourth of July weekend and our besties may or may not have declared them the BEST TACOS they’ve ever had and if you need me I’ll just be over here making triple batches of the meat for future taco and burrito needs, okay?
- 2 lbs. top sirloin
- 2 pears, peeled and cut into chunks
- 1 2-inch knob of ginger
- 4 cloves garlic
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- cooked rice
- cilantro, basil, green onions, maybe even mint if you're bold
- sriracha mayo or yum yum sauce
- large flour tortillas
- KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
- Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
- Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later. (We freeze these for easy dinners and lunches, and we also eat many of them immediately because they're so darn good.)
I've also done the meat on low in the slow cooker for about 9 hours and it was still really good, but a little more dry than the shorter time on high heat, so go for the shorter time if you can. I've also done this in a traditional BBQ sense (like, on a hot skillet or grill, for example, this recipe) and that is equally as good.
If you can't find kimchi, just toss a store-bought coleslaw mix with the spicy mayo or yum yum sauce. You won't get the tang of the fermentation, but the crunch is on point.
Also -- extra filling makes for great tacos!
Guys, these are high calorie. We just need to face the facts. Or not face the facts. I am not including nutrition facts for these because they would vary so much based on how much of each ingredient you put into your burrito. Burritos are just so personal, ya know? But pro tip – if/when you need to eat this and you don’t want it to be the biggest meal of your life, you can a) drop the rice (sad, but I’ll understand) or b) eat all the fillings sans tortilla in a bowl! Korean BBQ Burrito Bowl? Winning.