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Korean Burrito with Slow Cooked Pork and Kimchi Mayo

Irresistible Korean Burrito with Slow Cooked Pork and Kimchi Mayo

Discover the fusion of Korean flavors in this Korean Burrito with Slow Cooked Pork and Kimchi Mayo, a hearty and flavorful meal.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 4 burritos
Course: Lunch
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 2 lbs Pork Butt Substituting with chicken thighs offers a lighter option.
  • 1 cup Chicken Stock Opt for low-sodium stock for a healthier alternative.
  • 3 tbsp Gochujang For a milder version, use Sriracha instead.
  • 2 tbsp Honey Maple syrup can serve as a charming substitute.
For the Pickled Veggies
  • 1 cup Julienned Carrots Provides fresh crunch and vibrant color.
  • 1 cup Sliced Cucumbers Adds coolness and hydration to the dish.
  • 1 cup Julienned Daikon Radish Regular radishes can replace daikon if needed.
  • 1 cup Rice Vinegar Apple cider vinegar makes a good substitute.
  • 2 tbsp Sugar Coconut sugar is a great healthier option.
  • 1 tsp Salt Essential for enhancing flavors and balancing sweetness.
For the Assembly
  • 4 large Flour Tortillas Corn tortillas can be used for a gluten-free alternative.
  • 2 cups Cooked Rice Quinoa can be used for a delicious grain variation.
  • 0.5 cup Cilantro, Sliced Green Onions, Mint Basil is a suitable substitute for mint if unavailable.
  • 1 cup Kimchi You can omit this if it’s not your preference.
  • 0.5 cup Kimchi Mayo Regular mayonnaise with added kimchi also works nicely.

Equipment

  • Slow Cooker
  • mixing bowl
  • small saucepan
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Cook the Pork: Place the pork butt in your slow cooker. Mix together chicken stock, gochujang, honey, and soy sauce; pour over the pork. Cook on high for 4-6 hours or low for 8-10 hours until tender.
  2. Make Pickled Veggies: Combine julienned carrots, sliced cucumbers, and daikon radish. In a saucepan, boil rice vinegar, sugar, and salt until dissolved. Pour over vegetables and let pickle for at least 10 minutes.
  3. Assemble Burritos: Shred the pork and return it to the slow cooker. Warm tortillas in a skillet. In each tortilla, place rice, shredded pork, pickled veggies, fresh herbs, kimchi, and kimchi mayo.
  4. Roll and Serve: Fold in the sides and roll tightly. Repeat for remaining burritos. Serve warm for a delightful experience.

Nutrition

Serving: 1burritoCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Feel free to substitute items as needed. Store leftovers in the fridge for up to 3 days. Reheat in a skillet for best texture.

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