Korean Burritos
Korean burritos, the latest craze in Korean-Mexican fusion and I have to agree, these are absolutely delicious!!
Marinated Flank Steak
- 1 1/2 lb flank steak
- 1/4 c green onions, finely chopped (plus more for garnish)
- 1/4 c Aloha shoyu
- 2 T brown sugar
- 1 T granulated sugar
- 1 T toasted sesame oil
- 1 T fresh ginger, grated
- 2 cloves garlic, minced
- 1 t red pepper flakes
- pinch black pepper
- 1 T rice wine vinegar
- 2 T pear juice (or use 1 sliced apple/pear), optional
- toasted sesame seeds (for garnish)
Mixed Greens
- 1 head of romaine lettuce (or any other lettuce) shredded
- 3 scallions cut thinly
- 1/2 cup cilantro, chopped
- 2 cucumbers chopped
Spicy Sauce
- 2 tablespoons sambal oelek
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seed
Kim Chee Fried Rice
- 1 cup kim chee finely chopped
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cups cooked white rice
Order The Korean Table Cookbook
Marinated Flank Steak
Place steak in a bowl or plastic bag. Combine all ingredients and pour over steak, reserving the sesame seeds and a few green onions for garnish. Seal and marinate six hours or overnight (if using sliced steak, marinate 2 hours). Remove steak and discard marinade. Grill until desired temperature is reached, turning occasionally (approx. 10-12 min for medium rare). Let rest 10 min and slice as this as possible across the grain. Top with toasted sesame seeds and chopped green onions. Serve immediately.
Mixed Greens
The vegetables can be left separately (if you anticipate picky eaters who don’t like certain greens like cilantro or cucumber) or you can just toss it all together.
Spicy Sauce
Mix all ingredients in a bowl to combine. Set aside until needed.
Kim Chee Fried Rice
Heat a fry pan over medium heat. Add vegetable oil, kimchee, ginger and garlic, and cook until kimchee is softened and translucent. Time will vary on this based on the ripeness of the kimchee, but anywhere between 4-8 minutes. Add sesame oil and cooked white rice and continue mixing until the kimchee is evenly distributed through the rice and the rice is colored pink. Set aside. (cover to keep warm if necessary.)
For Assembly
Tortillas (burrito sized)
Kimchee Fried Rice
Cooked Flank, sliced across the grain
Shredded cheddar cheese
Mixed Greens
Spicy sauce
On a plain tortilla lay a small mound of kimchee fried rice, about 1/2 a cup. Lay on top of it a layer of sliced flank steak. Sprinkle cheese on top. Top with mixed greens. Finish with spicy sauce.
