Korean Beef Bulgogi Burritos

seriouseats.com

808ChefKQ

subheading: For the Marinated Beef:

⅓ cup (80ml) soy sauce

3 tablespoons (45g) sugar

1 tablespoon (15ml) toasted sesame oil

¼ of an Asian pear, peeled, cored, and coarsely grated (about ¼ cup; see note)

4 medium cloves garlic, minced or grated

2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece

1 ½ pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than ⅛ inch thick (see note)

3 scallions, white and light green parts only, sliced into 2-inch lengths

¼ 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

subheading: For the Burritos:

1 cup (235ml) sour cream

1 tablespoon (15ml) Korean gochujang chili paste

4 cups (700g) hot cooked short-grain rice

4 large flour tortillas (12-inch recommended), warmed

Chopped kimchi, for stuffing burritos

Danmuji (Korean Pickled Daikon Radish), 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

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer