Description
A fusion of Korean flavors with the convenience of a burrito. Tender short ribs, spicy kimchi, and fresh vegetables wrapped in a soft tortilla make every bite an unforgettable experience.
Ingredients
Scale
- 2 lbs beef short ribs
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup cooked rice
- 1 cup kimchi, chopped
- 4 large flour tortillas
- 1/2 cup shredded carrots
- 1/2 cup sliced green onions
- 1/4 cup fresh cilantro leaves
- 1 tablespoon sesame seeds
- Optional: 1/2 avocado, sliced
- Optional: 1/4 cup pickled radish
- Optional: 1 tablespoon sriracha sauce
- Optional: 1/4 cup shredded cheese
Instructions
- In a large bowl, combine soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger. Add short ribs and marinate in the fridge for at least 2 hours or overnight.
- Cook 1 cup of rice according to package instructions and set aside.
- Chop kimchi, shred carrots, and slice green onions. Set aside.
- Preheat oven to 325°F (163°C). Place short ribs in a baking dish, cover with foil, and bake for 2.5 to 3 hours until tender.
- Remove ribs, let cool slightly, and shred the meat with two forks.
- Lay tortillas flat and add rice, shredded beef, kimchi, carrots, green onions, cilantro, sesame seeds, and any optional add-ins.
- Fold sides and roll into burritos.
- Slice in half and serve immediately.
Notes
Marinate the ribs overnight for best flavor. Avoid overfilling tortillas to prevent tearing. Use fresh ingredients for optimal taste.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Oven + Assembly
- Cuisine: Fusion Korean
Nutrition
- Serving Size: 1 burrito
- Calories: 700
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: korean short rib burrito, fusion burrito, kimchi beef wrap, gochujang beef