How To Make Spicy Pork Korean Burritos

Introduce the concept of burritos and the importance of sauces and textures.

Saute kimchi in a hot skillet with a little oil for 2-3 minutes to deepen flavor.

In a tall container, combine 4 cups Kewpie mayo, 1 tablespoon rice vinegar, 1 teaspoon sugar, the fried kimchi, gochugaru, and sesame oil. Blend until smooth with a stick blender.

Prepare a slaw by mixing a bagged slaw mix with a splash of rice vinegar and a pinch of sugar. Squeeze with tongs to break down the cabbage slightly.

Wash 1 cup of rice until the water runs clear, then add to a rice cooker with 1.5 cups water and a pinch of salt. Cook until done and let cool for 5-10 minutes before fluffing.

Slice half a yellow onion into strips and chop scallions into 2-inch pieces.

Slice 1 pound of boneless pork shoulder thinly, removing any hard fat or gristle.

Prepare the spicy sauce by mixing 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon honey, 1 tablespoon mirin, 1 tablespoon tap water, 4 cloves grated garlic, and 1/2 inch grated ginger.

Heat a skillet over medium-high heat, add cooking oil, and fry the pork, seasoning with salt.

Once the pork starts to brown, add the onions and cook until slightly caramelized.

Reduce heat to low, add most of the sauce, and cook until the pork is sticky and caramelized.

Equipment Needed

Spice Level:

Dietary

Allergens