Korean Beef Bulgogi Burritos Recipe

Name: Korean Beef Bulgogi Burritos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (80ml) soy sauce; 3 tablespoons (45g) sugar; 1 tablespoon (15ml) toasted sesame oil; 1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note); 4 medium cloves garlic, minced or grated; 2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece; 1 1/2 pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than 1/8 inch thick (see note); 3 scallions, white and light green parts only, sliced into 2-inch lengths; 1/4 of a medium yellow onion, halved crosswise, then thinly sliced pole to pole; 2 tablespoons (30ml) neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed; 1 cup (235ml) sour cream; 1 tablespoon (15ml) Korean; chili paste; 4 cups (700g) hot cooked short-grain rice; 4 large flour tortillas (12-inch recommended), warmed; Chopped kimchi, for stuffing burritos; , for stuffing burritos; 2 cups finely shredded red cabbage (from 1 head); 2 cups cilantro leaves and tender stems (2 ounces; 60g); 3 scallions, white and light green parts only, thinly sliced; Lime wedges, for serving

Servings: persons

1/3 cup (80ml) soy sauce
3 tablespoons (45g) sugar
1 tablespoon (15ml) toasted sesame oil
1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note)
4 medium cloves garlic, minced or grated
2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece
1 1/2 pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than 1/8 inch thick (see note)
3 scallions, white and light green parts only, sliced into 2-inch lengths
1/4 of a medium yellow onion, halved crosswise, then thinly sliced pole to pole
2 tablespoons (30ml) neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed
1 cup (235ml) sour cream
1 tablespoon (15ml) Korean
chili paste
4 cups (700g) hot cooked short-grain rice
4 large flour tortillas (12-inch recommended), warmed
Chopped kimchi, for stuffing burritos
, for stuffing burritos
2 cups finely shredded red cabbage (from 1 head)
2 cups cilantro leaves and tender stems (2 ounces; 60g)
3 scallions, white and light green parts only, thinly sliced
Lime wedges, for serving

1
In a large bowl, whisk together soy sauce, sugar, sesame oil, Asian pear, garlic, and ginger. When sugar has dissolved, add beef, scallion, and onion slices to bowl and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
2
In a large cast iron or heavy stainless steel skillet, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Working in batches, add beef and onions, working quickly to arrange them in a flat, even layer against bottom of skillet; try not to overcrowd pan. Cook on one side for 1 minute, then flip and cook second side until browned and crisp in spots, about 2 minutes longer. Transfer cooked beef and onions to a plate and repeat with remaining beef, onions, and oil.
3
In a small bowl, stir together sour cream and gochujang. Spread rice onto warm tortillas, then top with a layer of beef and onions, followed by kimchi, a few pickled daikon radish strips, red cabbage, cilantro, scallions, and gochujang sour cream. Roll tightly, folding sides of tortilla in as you go. (Wrapping the burritos in foil will make them portable and less messy to eat.) Serve with lime wedges.

1876

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/3 cup (80ml) soy sauce, 3 tablespoons (45g) sugar, 1 tablespoon (15ml) toasted sesame oil, 1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note), and more.

Yes, Korean Beef Bulgogi Burritos Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!