Korean BBQ Bulgogi Burritos
Korean BBQ Bulgogi Burritos combine tender marinated top sirloin with gochujang-sriracha rice in a freezer-friendly format ideal for meal prep and on-the-go eating.
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Korean BBQ Bulgogi Burritos combine tender marinated top sirloin with gochujang-sriracha rice in a freezer-friendly format ideal for meal prep and on-the-go eating.
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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.
In a small bowl, mix together the water and baking soda to create a tenderizer.
Pour the tenderizer mixture over the sliced beef, mix well to coat, and let it sit for about 10 minutes.
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.
Pour the marinade over the tenderized beef. Mix thoroughly to ensure all pieces are coated. Cover and let marinate while you prep other ingredients.
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.
Once all the beef is cooked, return it to a large bowl. Add the sliced green onions and sesame seeds, and toss to combine.
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.
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.
Fold the sides of the tortilla in, then tightly roll it up to form a burrito.
To get a golden-brown crust, you can sear the burritos in a dry pan over medium heat for 1-2 minutes per side.
Serve immediately, or wrap each burrito in foil and store in the freezer for a quick meal later.
Refrigerate cooked bulgogi in an airtight container up to 4 days. Freeze assembled, wrapped burritos up to 3 months; thaw overnight and sear or microwave 2–3 minutes to rewarm.
Both work. Wrap assembled burritos tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, then sear or microwave to warm through.
Flank steak, skirt steak, or ribeye work well. Slice thin (¼-inch) against the grain for tenderness. Avoid thick cuts like chuck.
Cook until meat edges are caramelized and slightly charred, about 2–3 minutes per batch. Internal color should shift from red to brown; bulgogi is forgiving and tasty even if slightly pink.
Yes. Baking soda breaks down proteins and tenderizes the meat. Do not skip or substitute; use exactly 2 teaspoons.
Yes. Bulgogi alone works with any rice, lettuce wraps, or tortillas. Sriracha rice is optional and adds creaminess and heat.
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