Korean Beef Bulgogi Burrito
Serves 4
Time 20 minutes plus minimum 2 hours of marination time
Ingredients
For the Bulgogi Beef
500g porterhouse steak, very thinly sliced
1 brown onion, grated
1 nashi (Asian) pear, grated
2 tbsp soy sauce
¼ cup raw sugar
1 tsp sesame oil
2 cloves garlic, grated
1 x 2 cm piece ginger, grated
2 tbsp gochujang
1 tbsp sesame seeds
Other
4 large burrito wraps
1 cup tin black beans, drained
1 x 250g packet steamed coconut, chilli and lemongrass basmati rice
1 cup kimchi
½ cup spring onion, thinly sliced
1 cup kewpie mayo
Method
To a large dish, add all bulgogi ingredients. Toss beef in the marinade until well coated, cover in the fridge for at least 2 hours or overnight if possible.
To cook the beef, heat a frying pan over high heat and in batches, fry the beef stirring for 2-3 minutes. Remove cooked beef to a plate and repeat for the rest of the beef.
Cook rice as per packet instructions.
Warm drained black beans in a microwave or saucepan.
To build the burrito, onto the wrap add rice, kimchi, black beans, beef, kewpie and spring onion. Fold in ends and wrap into a burrito.
Toast in a dry fry pan or sandwich press being careful not to squash your burrito too much. Slice in half to serve.