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.
What’s more, presently, for a concise breakdown of the relative multitude of manners by which this formula and formula title is flavorful and not in fact right.
First – the meat isn’t technically BBQ as in hot barbecue BBQ. I put it in the sluggish cooker since it was simpler that way. And afterward it turned out SO DELICIOUS that I was unable to return. Along these lines, I don’t know, go on and judge me. Yet in addition, BBQ would likewise be delightful.
Second – Korean is a free descriptor. I guarantee no genuineness (it’s a Korean burrito, so not too far off we’re in a tough situation). I DID watch a few recordings to figure out how to make Korean-style hamburger and I AM utilizing kimchi to endeavor authenticity, however for the most part this is simply me messing with the dearest flavors and styles of Korean-impacted, Mexican-style road food.
Lastly, for an energizing piece of information: these are quite simple to make (see pics with names) and they will give you a rock solid bangkok burrito store for your cooler which is wonderful for circumstances such as, say, similarly for instance, the unfilled refrigerator day following a Fourth of July weekend.
We could conceivably have made these into stacked tacos over the Fourth of July weekend and our best buds might possibly have proclaimed them the BEST TACOS they’ve at any point had and in the event that you need me I’ll simply be here making triple clumps of the meat for future taco and burrito needs, alright?
Fusion food at its finest! Korean BBQ Beef, rice, kimchi, and yum yum sauce all rolled up in a soft flour tortilla.
INGREDIENTS
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
- 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.)
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.
