K- style burrito

I’m always looking for recipes to cook during the week or for when guests come over. While researching for recipe ideas for packed lunches for my husband and daughter, I found this interesting one. After confirming that I had all the ingredients, I decided to try it. I marinated the meat for a few hours, cooked them in the slow cooker and went back to mommy duties. How can you not love slow-cooked recipe? It was enough to make 8 burritos. My husband’s brought it to his office for lunch 3 times that week and I froze the rest. There was leftover meat, which I used to make burrito bowls without the flour tortilla. It was awesome!


Makes 8 burritos

2 lb of top sirloin, cut in 1 inch cubes
1/2 cup of kalbi marinade
1 tsp ginger, grated
4 cloves of garlic, grated
2 tbsp of brown sugar
1 tbsp sesame oil

herb trio
basil
cilantro
scallions
mint

For the wrap:
slow cooked meat
flour tortilla, burrito size
cooked white rice*
herb trio
spicy mayo**
kimchi, roughly chopped

For cooking the meat: mix all the ingredients in a bowl. Marinate for at least 2 hours. Place into slow cooker, and cook on high for
4 hours. Mix occasionally. When the meat is tender, you can cut into smaller pieces or shred with forks.

For the herb trio: chop all the herbs and mix
together.

For the wrap: preheat a pan that can fit the burrito style flour
tortilla. I heat the tortilla until it softens. Lay the tortilla flat on a sheet of aluminum foil. Add the burrito ingredients: rice at
the bottom, followed by meat, kimchi and the herb trio, then drizzle with spicy mayo. Roll up the burrito and enjoy!


IMG_6619
*you can turn white rice to kimchi rice by adding chopped kimchi and juice in it. Add a few drops of sesame oil. Mix until the rice color changed to kimchi color. But this is totally optional.

**mix 1/4 c Kewpie mayonnaise, 4 tsp Sriracha chili sauce,
1.5 tsp lemon juice, 1/2 tsp soy sauce.

Based on the recipe of  Pinchofyum.com

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