Korean Style Burritos

Mexi-Korean sassy!

Here comes another installment in the Korean Food subcategory of my series on 2012 Food Trends for the Home Cook!  It’s an Asian (-ish) Invasion!

This one is really tasty, and really quick and easy!  Especially if you already have some leftover steamed rice in your fridge (which I always seem to), and especially if you also have a Mr. who likes to grill.

Here is what you will need:

1 flank steak
1 baggie-full of Korean marinade (recipe follows)
1 cup steamed rice
Burrito-sized flour tortillas
prepared kimchee to taste
3 scallions, thinly sliced

Korean Marinade

1/2 cup dark soy sauce
1/3 cup sweet rice wine (mirin)
2 tablespooons toasted sesame oil
3 tablespoons Korean hot pepper paste
2 tablespoons freshly grated ginger
3 cloves garlic, grated or finely minced
1 tablespoon sugar

All you have to do is just combine everything in a gallon-size zip top bag.  It smells so good it will make you swoon!

I did mine in the morning so it would have all day to marinate.  This really allows the flavors to penetrate the meat, and it also helps to tenderize it, too.

As an extra insurance policy that the meat will absorb all the yumminess, lightly score it with a sharp knife on both sides.

Then just drop the flank steak into the baggie, seal it up tight, and forget about it ’till your Mr. gets home…

I can hardly wait!

When he’s ready to fire up the grill, warm up the leftover rice and wrap up the tortillas in foil.  Put them in the toaster oven on warm.

Have Mr. cook the steak to your liking.  Let it rest for 10 minutes so that it doesn’t leak juice.  You want that juice in the meat, not all over your board!  After it’s had a rest, slice it thinly, perpendicular to the grain.

 Now unwrap a nice warm tortilla.  Leave a little space on either side, and layer rice, steak, kimchee, and scallions in a line across the middle.

Don’t be afraid of kimchee!  I was, at first, but it just tastes like crunchy sauerkraut with a little spicy bite.

Fold in the sides of the burrito…

…and then roll it up into a tight cylinder.

Slice it down the middle so you can admire all the Korean goodness inside…

PS- If you or your Mr. are not big on grilling, the flank steak can be broiled in the oven for a very similar result.  For medium to medium rare meat, broil it on high for 10 minutes on one side, flip, and then another five minutes on the other side, or until a probe thermometer registers 150 degrees.

Click here for a printable 4×6 recipe card:  Korean Burritos Recipe Card

Click here for the Intro to this Series:  In Food Nerd News
Click here for Part 1 of the Subseries:  Bulgogi Pizza 


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