KOREAN BURRITO? - korean/mexican fusion recipe

bulgogi beef

🥗Healthier: chicken

💰Cheaper: ground beef

Ground beef is more affordable and can be seasoned similarly.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often less expensive.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: store-bought pickles

Fermented vegetables offer probiotics and are often cheaper than authentic kimchi.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce can provide similar heat at a lower cost.

Start by preparing the cream fried rice.

In a pan, heat oil and add chopped green onion to infuse the oil.

Add the bulgogi mixture to the pan and cook on medium heat until cooked through.

Add eggs to the pan and cook until set, then add vegetables (carrots and peas).

Pour in soy sauce and let it bubble until close to burning, then scrape up the scorched soy sauce with the other ingredients.

Add day-old rice to the pan, breaking up clumps with a ladle and stirring to combine. Finish with black pepper.

In a separate pan, prepare the corn cheese by finely mincing an eighth of an onion.

Shred about a cup of mozzarella cheese after freezing it for 10 minutes to make it easier to shred.

In the pan, heat butter and sauté the corn and minced onion until moisture evaporates, about 5 minutes.

Add 2 tablespoons of brown sugar and 4 tablespoons of mayonnaise, mixing well. (Note: creator suggests starting with 3 tablespoons of mayonnaise.)

Top the corn mixture with shredded mozzarella, cover, and reduce heat to medium-low for 3 minutes or until cheese is melted.

To assemble the burrito, lay out two tortillas side by side.

Start with a layer of fried rice, then add the bulgogi mixture, corn cheese, pieces of kimchi, and a generous helping of sriracha mayo.

Wrap the burrito carefully, cutting it in half to reveal the cross-section.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens