korean bBQ burritos

My first time experiencing Korean BBQ was an astronomical experience. Ecstasy. Bliss. So I thought, damn this would be good in a burrito.

Korean BBQ Burrito.jpg

Active Time: 30 minutes

Total Time: 2 hours 30 minutes

Yeilds: 2-4 Burritos

INGREDIENTS:

For the marinade:

  • 1/4 Cup Soy Sauce

  • 2 Tbsp. Brown Sugar

  • 2 Tbsp. Sesame Oil

  • 2 Tbsp. Rice Wine Vinegar

  • 6 Cloves Garlic; minced

  • 1 Asian Pear, grated

  • Cracked Black Pepper

For the burrito:

  • 2 pounds thinly sliced ribeye

  • 1 Tbsp. Neutral oil

  • 1 Yellow onion, thinly sliced

  • 1 Red bell pepper, julienned

  • 1 Tbsp. Toasted Sesame Seeds

  • 1 Handful Thai basil, torn or chiffonade

  • Flour tortillas, for assembly

  • 1 Cup White rice, cooked and cooled

  • 1 Avocado, sliced, for assembly

  • 1 Asian pear, peeled, cored, sliced, for assembly

  • 1 Cup Cotija cheese, plus more for garnish

  • 1/2 Cup Mexican crema

  • 1 Tbsp. Hoisin sauce

  • Lime wedges, for serving

DIRECTIONS:

  1. In a large bowl combine the soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, Asian pear, and a few cracks of black pepper. Whisk to combine. Add the sliced ribeye to the marinade, cover with plastic wrap, and let marinate for 2 hours at room temperature — or in a refrigerator overnight.

  2. In a large skillet, heat 1 Tbsp. of oil over medium-high heat. Add the marinated steak and sear moving occasionally until the outsides are browned, about 2-3 minutes. Turn the heat to medium and add the onion and bell pepper. Cook, stirring often until the veggies are slightly softened and fragrant, about 5-6 minutes. Once the veggies are cooked, add the toasted sesame seeds and basil. Cook, stirring often, until the basil is wilted. about 1 minute. Shut off the heat and set aside for assembly.

  3. To the edge of a tortilla add the meat mixture, a few spoonfuls of rice, slices of avocado, a few slices of Asian pear, and 1/4 cup cotija cheese. Roll into a tight burrito by folding the edges inward first, then rolling over itself until secured. On each side, grill the burrito on a dry hot skillet, applying pressure with a grill weight or clean pan to ensure even cooking! Remove from the pan and let cool before cutting.

  4. For the dip, add to a serving dish the Mexican crema. On top of the cream, add the hoisin sauce and gently swirl with a toothpick. Serve this with the burrito and lime wedges.