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!
*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.