Name: Korean BBQ Bulgogi Burritos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 11 servings
Cuisine: Korean-Fusion
Ingredients: 48 oz top sirloin steak; 4 tbsp water; 2 tsp baking soda; 6 tbsp soy sauce; 4 tbsp honey; 3 tbsp gochujang; 2 tbsp dark soy sauce; 3 tbsp zero-calorie sweetener; 2 tbsp garlic puree; 2 tbsp ginger puree; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1/2 yellow onion; salt, to taste; black pepper, to taste; 1 bunch green onions; 2 tbsp sesame seeds; 11 burrito-size flour tortillas; 240 g sushi rice, cooked; 400 g plain skyr or Greek yogurt; 50 g sriracha; 1 handful cilantro or green onions, chopped; garlic powder, to taste; 150 g low-fat skyr or Greek yogurt; 75 g light mayonnaise; 15 g gochujang; 20 ml milk

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Korean BBQ Bulgogi Burritos | CookOS

Ingredients

48 oz top sirloin steak
4 tbsp water
2 tsp baking soda
6 tbsp soy sauce
4 tbsp honey
3 tbsp gochujang
2 tbsp dark soy sauce
3 tbsp zero-calorie sweeteneroptional
2 tbsp garlic puree
2 tbsp ginger puree
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1/2 yellow onion
salt, to taste
black pepper, to taste
1 bunch green onions
2 tbsp sesame seeds
11 burrito-size flour tortillas
240 g sushi rice, cookedoptional
400 g plain skyr or Greek yogurtoptional
50 g srirachaoptional
1 handful cilantro or green onions, choppedoptional
garlic powder, to tasteoptional
150 g low-fat skyr or Greek yogurtoptional
75 g light mayonnaiseoptional
15 g gochujangoptional
20 ml milkoptional

27 Ingredients

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Instructions

1
Trim any excess fat from the top sirloin. Place the steak in the freezer for 30-45 minutes to firm up, then slice it as thinly as possible against the grain.
2
In a small bowl, mix together the water and baking soda to create a tenderizer.
3
Pour the tenderizer mixture over the sliced beef, mix well to coat, and let it sit for about 10 minutes.
4
While the beef tenderizes, prepare the bulgogi marinade. Combine soy sauce, honey, gochujang, dark soy sauce, sweetener (if using), garlic puree, ginger puree, toasted sesame oil, rice vinegar, and yellow onion in a blender. Blend until smooth.
5
Pour the marinade over the tenderized beef. Mix thoroughly to ensure all pieces are coated. Cover and let marinate while you prep other ingredients.
6
Heat a large skillet or pan over high heat. Cook the marinated beef in batches, searing for just a couple of minutes per batch until cooked through and slightly caramelized. Avoid overcrowding the pan.
7
Once all the beef is cooked, return it to a large bowl. Add the sliced green onions and sesame seeds, and toss to combine.
8
For the optional creamy sriracha rice, combine cooked sushi rice, skyr or Greek yogurt, sriracha, chopped cilantro or green onions, salt, and garlic powder in a bowl. Mix until well combined.
9
Assemble the burritos. Lay a tortilla flat. Add a scoop of the sriracha rice (if using) in the center, followed by a generous portion of the bulgogi beef.
10
Fold the sides of the tortilla in, then tightly roll it up to form a burrito.
11
To get a golden-brown crust, you can sear the burritos in a dry pan over medium heat for 1-2 minutes per side.
12
Serve immediately, or wrap each burrito in foil and store in the freezer for a quick meal later.

Korean BBQ Bulgogi Burritos

Ingredients

27 Ingredients

Instructions

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