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Korean Burrito

Irresistibly Flavorful Korean Burrito You’ll Crave Again

Experience the fusion of Korean flavors in these delightful Korean Burritos, featuring tender pork and vibrant pickled veggies.
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Prep Time 30 minutes
Cook Time 8 hours
Pickling Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 4 burritos
Course: Lunch
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 2.5 lb Pork Butt The star protein; can substitute with chicken or tofu for variations.
  • 0.25 cup Chicken Stock Keeps the pork moist and adds depth of flavor.
  • 3 tbsp Gochujang Fermented chili paste brings spice and umami.
  • 2 tbsp Honey Offers a delightful sweetness.
  • 2 tbsp Soy Sauce Enhances the umami flavor.
For the Pickled Veggies
  • 1 cup Julienned Carrots Adds a sweet crunch.
  • 1 cup Sliced Cucumbers Crunchy and refreshing.
  • 1 cup Julienned Daikon Radish Adds a unique tang; can substitute regular radishes.
  • 0.25 cup Rice Vinegar Essential for pickling.
  • 2 tbsp Sugar Balances the acidity of the vinegar.
  • 0.25 tsp Salt Elevates the overall flavors.
For Assembly
  • 4 large Flour Tortillas Soft wraps; gluten-free options work too.
  • 2 cups Cooked Rice Provides a hearty base.
  • 0.5 cup Fresh Herbs Cilantro, green onions, and mint for freshness.
  • to taste Kimchi Adds a spicy and tangy kick.
  • to taste Kimchi Mayo Creamy addition enhances the flavors.

Equipment

  • Slow Cooker
  • Mixing bowl
  • Saucepan
  • Knife
  • Cutting Board

Method
 

Cooking Instructions
  1. Place the pork butt in your slow cooker and combine chicken stock, gochujang, honey, and soy sauce. Pour over pork and cook on high for 4-6 hours or low for 8-10 hours.
  2. Combine the julienned carrots, sliced cucumbers, and daikon radish in a bowl. In a saucepan, bring rice vinegar, sugar, and salt to boil. Pour over vegetables and let them sit for at least 30 minutes.
  3. Warm flour tortillas in the microwave for about 30 seconds. In each tortilla, place a scoop of cooked rice, followed by the pulled pork, pickled veggies, fresh herbs, kimchi, and kimchi mayo.
  4. Fold the sides of the tortilla inward and roll it from the bottom up to enclose the fillings tightly. Repeat for remaining tortillas.
  5. Slice the burritos in half for presentation and serve with extra kimchi or your favorite dipping sauce.

Nutrition

Serving: 1burritoCalories: 650kcalCarbohydrates: 70gProtein: 25gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 1000mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store assembled burritos in an airtight container for up to 3 days. For freezing, wrap individually and store in a freezer-safe bag for up to 3 months.

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