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Korean BBQ Burrito wrapped in foil.

Korean BBQ Burrito

50 reviews / 4.8 average

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):

Korean BBQ Beef for Burritos | pinchofyum.com
Herbs for Burritos | pinchofyum.com
Layering Korean BBQ Burritos | pinchofyum.com
Roll Up The Burrito / Korean BBQ Burrito | pinchofyum.com

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.

Korean BBQ Burrito - an easy food-truck-style recipe you can make with a slow cooker! spicy beef, kimchi, rice, cilantro, and sriracha mayo in a soft flour tortilla. | pinchofyum.com

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?

Korean BBQ Burrito - an easy food-truck-style recipe you can make with a slow cooker! spicy beef, kimchi, rice, cilantro, and sriracha mayo in a soft flour tortilla. | pinchofyum.com

 

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Korean BBQ Burrito cut in half and wrapped in foil.

Korean BBQ Burrito


  • Author: Pinch of Yum
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 28 minute
  • Yield: about 5 burritos 1x

Description

Fusion food at its finest! Korean BBQ Beef, rice, kimchi, and yum yum sauce all rolled up in a soft flour tortilla.


Ingredients

Scale

For the Korean BBQ Beef

  • 2 lbs. top sirloin
  • 2 pears, peeled and cut into chunks
  • 2-inch knob of ginger
  • 4 cloves garlic
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil

For the Burritos

  • cooked rice
  • cilantro, basil, green onions, maybe even mint if you’re bold
  • kimchi
  • sriracha mayo or yum yum sauce
  • large flour tortillas

Instructions

  1. 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.
  2. Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
  3. 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.)

Notes

Warming the tortilla a bit makes it easier to roll.

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!

Nutrition info is just for the Korean BBQ Beef and does not include the tortillas or any of the burrito fillings.

  • Category: Dinner
  • Cuisine: Korean-Inspired

Keywords: korean burrito, beef burrito, korean beef burrito

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One More Thing!

This recipe is part of our collection of yummy beef recipes. Check it out!

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Recipe rating

251 Comments

  1. Pinch of Yum Logo
    Joanna

    These look delicious! I did have one question-do you have any suggestions for making this vegetarian/ what I could sub for the beef but keep the yummy marinade and other ingredients?

    1. Pinch of Yum Logo

      Hmm, not really – the beef is a pretty big part of this one! You could try tofu but I have no idea how it would turn out. And probably not the best suited for the slow cooker. Thanks for the comment Joanna!

      1. Pinch of Yum Logo
        Michelle Guilfoyle

        I made this with portobello mushrooms. Marinated and baked them. 425 degrees. Stem side up for 15, then flip, another 15min. Then I pan seared them in toasted sesame oil. It was delicious.

        I have to be honest, I used the leftover juices from cooking the meat, but I believe it would work with the marinade as is. I’ve already left a lengthy comment on how much I love this recipe, but here’s another one!

    2. Pinch of Yum Logo
      Liz

      I would try canned jackfruit. I’ve used it as a pulled pork substitute. Same consistency as slow cooked meat. Delicious.

        1. Pinch of Yum Logo
          Halie

          Hi! This says you freeze for later. How long do you reheat them for and do you wrap in a wet paper towel or anything when reheating? Thanks!

    3. Pinch of Yum Logo
      Adriene

      I use Seitan strips for my son that doesn’t eat meat. He liked it and asked me to make it again.

    4. Pinch of Yum Logo
      Kristi

      I’ve been to restaurants that sub jackfruit for meat in vegan dishes. My friend has had it as a pulled pork substitute and says she can’t tell that it’s not meat, becausethe texture is so close. I think you might try that?

    5. Pinch of Yum Logo
      sophia

      I have successfully made this recipe with jackfruit a bunch of times, it is great! it really absorbs the marinade and yields a wonderful flavour. also, unlike other meat substitutes it does very well in the crockpot.

  2. Pinch of Yum Logo
    Betsy

    Oh – those look amazing! But, it’s killing me because it’s 1 hr to lunchtime – and my lunch looks nowhere as good.

  3. Pinch of Yum Logo
    JL

    this looks great, and I appreciate you posting this recipe. I’m not sure about the title of this recipe though, there’s a big difference between Korean food (as I am Korean) and food from Bangkok. maybe you’re going for a fusion or something, but this recipe clearly reads like it’s suppose to be Korean (the beef and kimchee). I don’t quite follow where the thai is coming in… maybe I’m being too sensitive as it is your blog… thanks!

    1. Pinch of Yum Logo
      Sara

      No LJ, you are not being sensitive. Because as another Korean American myself, this makes me furious.

      Lindsay, I appreciate your attempt at making Korean inspired food. Sure, you can name the dish whatever you want. However, just remember that we Koreans pride ourselves of our food and its history that comes with it. Our food is something that we, Korean immigrants, hold very dearly to our hearts. It’s more than just food. It’s one of a few ways of remembering home.

      There’s ZERO connection between Korea and Bangkok in this dish except that it’s your ‘current place of summer in life.’ First, it’s an inaccurate description of the dish since there’s no hint of Thai influence. Stop connecting to completely different cultures, without legitimate reason, just because you feel like it. What you are doing here is mixing up ‘exotic ethnic’ foods (in this specific case it’s just word play) without any understanding of the origin. I mean, does Greek Paris burritos make any sense to you? Can you make a Greek food inspired burritos and throw Paris into it just because you feel like it?

      Second, you are making profit off of ‘Korean inspired food’ when you don’t even really know what the Korean food is. Your blog is huge and you are making money off of displaying ads and what not. Taking a few well known ingredients (kimchi and bulgogi) of the specific cousin without even taking time to understand what the cousin is, its tradition, and what makes it good or bad is plain insulting. You are making profit with no knowledge of Korean food. You are undermining integrity of Korean cousin and its long history. Please think about impact of your post before you publish it. To you it’s an experiment but to us our food means our home.

      Experimenting is great and outsider’s view can be taken seriously. However, if you are going to post something publicly, especially when you are making money from it, think twice. You cannot run business without having proper knowledge of your field.

      1. Pinch of Yum Logo

        Hi Sara, thanks for chiming in. The term “Bangkok Burritos” is one that WSK uses for ALL their fusion-type burritos, whether they hold chicken curry or bulgogi or fried tofu. That’s where that name came from, since it was inspired from one of the burritos at their restaurant. We take all those suggestions seriously, especially when it comes to those regarding cultural sensitivity as it relates to food, which is why I changed the title. Thanks for your input.

        1. Pinch of Yum Logo
          KAP

          Perhaps you should just omit the “Bangkok” in the recipe title rather than deflect responsibility as something light-hearted and unintentionally offensive. As another Korean-American, I am offended at your racial insensitivity to this title and at how you downplayed your response when another commented at the two cultures being unrelated. While the recipe looks interesting, your response was unacceptable and insensitive. Please take the “Bangkok” out of this recipe title for the same reason you initially added it on … not because this is summer but because it matters to you that it offends some of the people who make up your audience!

          1. Pinch of Yum Logo

            Hi KAP, thank you for your input. It does matter to me and I am sorry for brushing it off before. I have adjusted the recipe title – thank you again for the constructive criticism that helps make POY better for everyone.

      2. Pinch of Yum Logo
        jess

        You beat me to it. Thank you for a complete and in-depth explanation of what was making my blood boil.

      3. Pinch of Yum Logo
        Rick

        Wow Sara, way to be a triggered special snowflake. May I mirror your ridiculousness and say a Korean with the name Sarah is culturally appropriating a Western name. How insensitive of you and your parents. You mention “profit” over and over. Sounds like a hater to me.






        1. Pinch of Yum Logo
          Michelle

          Haters gonna Hate! What a small insignificant thing to rake a well meaning person over the coals about. MISS thang (Sara) could of addressed this in a personal message to this blogger…and I TOTALLY AGREE!!!! She mentioned the profit thing over and over and over….for Christ sake be kind and use tacky and diplomacy! Than k you for your post

      4. Pinch of Yum Logo
        Pepper

        Hey Sara- you Koreans pride yourself on your food and your history?? Like what—eating dogs!

      5. Pinch of Yum Logo
        Jen

        Please don’t call this a Bangkok Burrito if it has nothing Thai about it. You are essentially lumping all Asians together and that’s racist and naive.

        If you actually are open to constructive criticism, please educate yourself about how to be respectful of other cultures. Start with the simplest thing – recognizing that each country has their own culture. I don’t expect you to understand what minorities feel like when they’re all bunched together as if their individual identities didn’t matter, but I hope you can at least try to be respectful of their different cultures.

        1. Pinch of Yum Logo
          Joe

          I’d like to agree here. I’m not Korean, and I’m not Thai, but throwing in another Asian city name because it helps with the alliteration seems like a culturally ignorant move. From my perspective, as a non-Asian, if you wanna keep the words “Korean” and “Bangkok” in the title, add something Thai to the dish and chalk it up to uninformed White Girl whimsy. Otherwise, pick one of the other. And for the guy coming in here and calling people snowflakes, go ahead and move halfway around the world, try creating a life for yourself in a racially insensitive country and then have the locals lump your culture in with someone completely unrelated to you. I’d wager, it’d push your buttons too. That’s my $.02. PS. Your Chocolate Chip Cookies are freaking amazing. Thanks!

        2. Pinch of Yum Logo
          Sandra

          Oh shut up already. If you dont like the name then don’t make and and don’t eat it. Simple as that. Move on. Find another blog. What a bunch a trolls and whiners. Koreans are the biggest culture vultures ever
          But that’s ok when u guys take other people’s things and don’t acknowledge the culture
          you stole from.

      6. Pinch of Yum Logo
        Valerie

        OMG–So shall we start renaming all of our recipes that do not stay true to the original ethnicity of the foods or cooking methods used in that recipe? What about the mashup recipe names of Italian, French, Polish, Spanish, and the rest of the world’s cooking? Please!? Or does this just pertain to the Asian community? As a daughter of first generation Italian immigrants, we did (and still do) experience racially charged attitudes, but we managed to meld our ethnicity with the culture of the U.S. while also maintaining our true cultural heritage and customs. If you desire and demand ethnic purity in all areas of U.S. culture and doctrine, i.e. the melting pot, then perhaps the United States is not where you should be. FYI, the diversity of cultures in the U.S. is one of the aspects of American culture that I love and chastising over something which is so petty in the big scheme of things only gives merit to haters’ arguments, as we can all attest to in today’s climate. And that’s my 2 cents!

        P.S. Lindsay, I did make this! I toasted tortillas over the gas burner, and all I can say is that there were no leftovers for MY lunch.

      7. Pinch of Yum Logo
        Maddie

        Sara, Jen, Joe, Kap,
        Lindsay seems like one of the sweetest people on earth through reading so many of her posts and following her stories. She is a person with feelings and a heart, just as you all are. Please think about how you speak to people and remember that often times, people’s intensions are pure and not meant to harm you, just as I believe Lindsay’s were in this post. I know it’s easier to hurt people through social media when you feel angry, but please, please think twice about it next time. Maybe a simple, “Hey Lindsay, this post upset me because of ______. I’m sure you didn’t mean to hurt me in anyway, but it did and I just thought you would want to know.” Or try sending her an email to calmly talk through your thoughts rather than posting for so many to read. People matter. Words can hurt. Use yours to encourage and to be a light in this dark world. You all are loved! <3

        1. Pinch of Yum Logo
          Michelle

          I applaud you for this post. We all know that she did not intentionally mean to offend anyone. This is about food, and in many respects, a recipe is what you make it!

      8. Pinch of Yum Logo
        amy

        Maddie- Get a Life and post your own recipes. Be appreciative of her hard work… if you don’t like it, leave.

      9. Pinch of Yum Logo
        Lina

        Goodness. I thought this recipe looked fantastic, even if it was a bit insensitive. Post-edit is still a tad offensive, but you can’t win when it comes to fusion. So, kudos for making a delicious looking RECIPE, aside from being culturally insensitive.

        However, it’s appauling to see how ignorant all these people defending the author are. Racism not only runs deep in your followers, but they’re also ignorant beyond comprehension and are extremely worldly uneducated. They’re the same people who approach all Asians as if we’re all culturally the same. They’re also the ones who raise idiotic children who ask us, “are you Asian or Chinese?” Or, “aren’t you all basically the same?” Hah.

        Sweet of you to address the constructive criticism, but maybe one day you can redirect your supporters on how to behave like civilized adults living in a very large melting pot of cultures. Since you claim to understand why people are sensitive to their traditions and all.

        1. Pinch of Yum Logo
          Deena Sheets

          I cannot rationalize your comment because it is too stupid. People like you lump all white people together without understanding the differences – when you see me would you think of my Greek/Italian heritage or would you look at my skin color and put me in the “white person” compartment? Hypocrite. This is America. Ignorance does not equal racism. Insensitivity does not equal racism. Your hurt feelings does not make me a racist. Stop using that umbrella term to describe all people who may see things differently than you.






  4. Pinch of Yum Logo

    This looks sooo good! I love just about anything I can make in a slow cooker, and my family loves anything in a tortilla (ha!). Thanks for sharing!

  5. Pinch of Yum Logo
    Marissa

    Would it be possible to make this with a different possibly cheaper cut of beef? These look great!

  6. Pinch of Yum Logo

    hahaha <3 I love the blurb about nutrition…it means I need to make this now. LOL.
    And thank you for not being afraid to throw out non-traditional recipes…it can be difficult since us food bloggers cant be pro about every single type of cuisine out there but still want to grab inspo from them! Thanks for making it okay to name your food whatever the heck ya want and make it fun 😀 <3






  7. Pinch of Yum Logo
    Melissa

    This looks incredible! Do you put the meat in the crockpot whole? And do you shred it when it’s done cooking?

  8. Pinch of Yum Logo
    JOHN

    Looks yummy.

    You could add some Thai basil to get a little more Bangkok authenticity.

    Question: do you put the meat into the crockpot whole, or do you slice it up before?

  9. Pinch of Yum Logo

    A good meat substitute is canned Young Green Jackfruit in water, which is available at Asian grocery stores. (For about $1.20 a can here, but also on amazon, just more expensive) It is pretty flavorless on its own, but has a stringy texture that makes it seem very meaty! We smoke it and mix with BBQ sauce for my husband’s vegetarian family members!

  10. Pinch of Yum Logo
    Jacklyn

    Made these for dinner tonight and they are DELICIOUS!!! Can’t wait to play around with different add-ins with the leftover meat!






  11. Pinch of Yum Logo
    Bebe

    This was dinner tonight. Wow, wow, wow! Absolutely delicious! We had some locally made kimchi and I made lime rice. Wonderful! Thanks so much for the recipe!






  12. Pinch of Yum Logo
    Dana

    These sound so fricken good! Sadly it is several days until payday but I have a pork roast in the freezer, think I could sub the pork for the beef?? Thanks!






  13. Pinch of Yum Logo
    Betsy

    Made these last night – awesome! Only thing I did different was use an Asian style red cabbage I had made the night before because I didn’t have kimchi. Loved the Yum Yum sauce.! I had mine bowl style to avoid the gluten – but the rest of family used the shells. We were all happy!






  14. Pinch of Yum Logo
    Shannon

    I just put meat in the crock pot (I am trying pork since it is what I have). Do you have any suggestions on a substitute for the pear?

      1. Pinch of Yum Logo
        Krista Teigen

        We haven’t tested this recipe using apple, so we can’t say for sure. Since the marinade/sauce ingredients have such a bold flavor, we don’t think you’d be able to tell the difference. Enjoy!

  15. Pinch of Yum Logo
    Marina

    I don’t have a slow cooker, so I’m gonna make the meat in the dutch oven, slowly over a few hours. I hope it will work, I need to have this in my life 😀

  16. Pinch of Yum Logo
    Andy

    I seem to have fallen down a rabbit hole with your site! I have been planning my next month’s worth of weekend meals, but have a question for you.

    This recipe for Korean BBQ Bangkok Burritos has a similar treatment for the Sirloin as your Korean BBQ Yum Yum Rice Bowls, but the ingredient measures are less for the marinade for the burritos. Is there any reason for this, or are you just looking for a little less intensity for the burrito meat?

    Thanks for sharing all these delicious ideas!

      1. Pinch of Yum Logo

        Also, in the bowl recipe, some of the sauce gets used to top the meat afterwards so it almost acts as a dressing, whereas here you’ll have a ton of liquid already from cooking it in the slow cooker. 🙂

  17. Pinch of Yum Logo
    Bri

    Hi there! I have been doing a food blog for one of my college classes, so i decided that it was about time to take a look at some professional blogs! 🙂 I have to say that your blog looks amazing!! These Korean BBQ Bangkok burritos look to die for and I am definitely going to have to make these for my boyfriend in the near future!

  18. Pinch of Yum Logo
    Sara

    Made this for dinner and it was awesome! My young daughter loved it. We tried the suggestion of making your yum yum sauce and mixing it with bagged coleslaw and it was really flavorful. We ate leftovers for days, both in and out of a burrito and we liked it both ways. Definitely a keeper