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Korean Burrito

Korean Burrito: Spice Up Dinner in Under 15 Minutes

This Korean Burrito combines traditional flavors in a quick, delicious meal. Perfect for lunch or dinner, it’s packed with gochujang-infused pork and pickled veggies.
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Prep Time 15 minutes
Cook Time 6 hours
Pickling Time 20 minutes
Total Time 6 hours 35 minutes
Servings: 4 burritos
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Filling
  • 2 pounds Pork Butt slow-cooked until tender
  • 1 cup Chicken Stock use low-sodium stock
  • 1/4 cup Gochujang or sriracha for milder flavor
  • 2 tablespoons Honey or maple syrup for vegan option
  • 2 tablespoons Soy Sauce or coconut aminos for gluten-free option
For the Pickled Veggies
  • 1 cup Julienned Carrots or other veggies like bell peppers
  • 1 cup Cucumbers English cucumbers preferred for less seeds
  • 1 cup Daikon Radish or regular radishes as substitute
  • 1/2 cup Rice Vinegar or white vinegar as substitute
  • 2 tablespoons Sugar or agave nectar for healthier choice
  • 1 teaspoon Salt adjust as per dietary needs
For Assembly
  • 4 large Flour Tortillas or whole wheat/corn tortillas
  • 2 cups Cooked Rice or quinoa as high-protein substitute
  • 1/2 cup Cilantro or parsley as substitute
  • 1/4 cup Green Onions optional
  • 1/4 cup Mint or basil as substitute
For the Topping
  • 1 cup Kimchi adjust to taste for spice level
  • 1/2 cup Kimchi Mayo mix mayonnaise with kimchi

Equipment

  • Slow Cooker
  • Saucepan
  • mixing bowl
  • forks
  • microwave

Method
 

Cooking Process
  1. Place your pork butt into a slow cooker and pour in the chicken stock, gochujang, honey, and soy sauce. Cook on high for 4-6 hours or low for 8-10 hours until tender.
  2. Once cooked, remove the pork and shred it using two forks. Pour some cooking liquid into a saucepan and simmer to thicken if desired.
  3. In a small saucepan, bring rice vinegar, sugar, and salt to boil, then pour over the julienned vegetables in a bowl. Let sit for 15-20 minutes.
  4. Warm tortillas in the microwave covered with a damp paper towel for about 30 seconds to make them pliable.
  5. Assemble your burrito by placing rice, shredded pork, pickled veggies, cilantro, mint, and kimchi mayo onto each tortilla.
  6. Roll the tortillas tightly, tucking in the sides. Serve with extra kimchi on the side.

Nutrition

Serving: 1burritoCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

You can prepare the pork in advance and freeze it for quick meals. Adjust spiciness and customize with various ingredients as desired.

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