I love Korean food and I love Mexican food. This recipe is a combination of the 2. A beautiful fusion of different cultures and their cuisines. I love the idea of fusion food; if you like certain foods, why not eat them together, right? In the past years we have seen a big rise in fusion foods. I decided to have my go at fusion. So here it is; Korean Bulgogi burritos with guacamole. You can skip right to the end for ingredients and directions without the pictures.
Start off with beautifully marbled Korean kalbi (short ribs) with the bone out. I know typically bulgogi isn’t made with kalbi but I like the kalbi more. You can substitute this with any cut you like. You can even use chicken or pork if you want.
This is the store bought Korean bulgogi sauce I used this time. It didn’t really taste like bulgogi, but it was still very good. You can make your own bulgogi marinade with soy sauce, sesame oil, sugar (I like to use honey), garlic, and green onions.
Cut a medium onion in slivers. Place onions and kabli into a bowl. Pour 1 cup (you can use half a cup if you do not want that much sauce) of bulgogi sauce into the bowl. Add garlic, red pepper flakes and green onion and mix well. Let meat marinade for at least 20-30 minutes. If you want you can do this overnight but not necessary.
While the meat is getting to know the marinade on a first name basis, this is a good time to make the guacamole. This guacamole recipe is a little different from my regular one that I use for dips. This one is missing a few ingredients because it will be partially hidden under the flavors of the bulgogi. I used two large avocados and one small one. Feel free to use 4 small ones if that’s all you have. This will give you enough guac to have extra on the side after 4 burritos.
Finely chop half of a medium red onion. Finely chop 3-4 cloves of garlic (I love garlic). Add onion and garlic into a bowl with the avocadoes. Squeeze the juice of half a small lemon. Add a dash of cayenne powder (it doesn’t make it spicy, but adds a nicekick, you can of course skip this).
With a masher or a fork, mash the the living bananas (..or living avocados) out of avocados. This will also mix the ingredients together. You can mash it until it is very smooth; I personally like it a little bit chucky. Season with salt and pepper to taste.
This is the kimichi I bought. It doesn’t have to be this particular brand. Any brand of kimchi will do. You can of course use your own if you make your own kimchi (I know most people don’t)
Cook some kimchi in asaucepan to caramelize it. I tried this when I was in
Korea this summer. When you have Korean bbq there, they always grill up some kimchi as well, it really enhances the kimchi. But if you don’t want to, you can always skip this step.
With scissors, cut kimchi up to make it easier to bite when put into a burrito. Set aside and have it ready to assemble the burritos later
Pour your meat (with the marinade) into a saucepan and cook until the meat is ready. Roughly 10-15 minutes on medium-high heat. When meat is cooked take it off the heat. You can leave it in the pan or transfer it onto a plate (you don’t really need to waste/wash another plate)
This is a good time to pre-heat your oven to 350oF. Line a plate with tin foil and place a tortilla on top. Assemble your burrito. Line the center of the tortilla with guacamole. Add cut up kimchi. Add some of the bulgogi mixture. Top with cheddar cheese and leftover green onion (the other half you didn’t put into the marinade)
Roll the tortilla up into a burrito and then wrap the burrito in the tin foil. You should be able to make 4 burritos. Place wrapped burritos into the 350oF oven and bake for 15 minutes.
Be careful when taking burritos out of the oven. Let rest before removing them from the tin foil. Either eat as a whole or cut burrito in half. I like to get fancy, but that’s just me. Serve with extra guac and drizzle some of the bulgogi sauce over the top if you want a little more sauce. Enjoy!
1 Pack of boneless Korean kalbi (short ribs) – roughly 17 individual slices
½ – 1 cup of store bought Korean Bulgogi sauce of your choice (you can also use homemade)
1 medium onion
Red pepper flakes (optional)
1 stalk Green onion, finely chopped including the white part
3 medium to large avocadoes (if you only have small ones, use 4)
½ a medium size red onion, diced
2-4 cloves of chopped garlic depending on your garlic tolerance.
A dash of cayenne powder
Juice of ½ a small lemon
Salt and pepper to taste
- Cut avocadoes in half and remove the pit
- With a spoon dig out the avocado and put it in a bowl
- Add garlic, onions, lemon juice
- With a masher or a fork, mash the avocadoes (this will mix everything else together as well)
- Add salt, pepper and cayenne to taste. Mix well into guacamole
- Marinade meat and onions in bulgogi sauce for at least 20-30 minutes. Add garlic and half the green onions. If you like it spicy, you can add the pepper flakes into the marinade.
- (optional) Sauté kimichi in a pan to caramelize it (I like it, you can skip this step if you want)
- With scissors, cut kimchi into smaller pieces (easier to eat inside a burrito)
- Pour bulgogi mixture (with the sauce) into a pan on medium-high heat and cook until beef is cooked. Roughly 10-15 minutes
- Pre heat you oven at 350oF
- Assemble your burrito – place a tortilla on the bottom. Line the center with guacamole, followed by some kimchi, next comes the bulgogi mixture. Top with the remaiing green onion and cheddar cheese.
- Roll it into a burrito and wrap it with tin foil
- Bake burritos in the oven for 15 minutes at 350oF