Cookwith

Name: California Kimchi Bulgogi Beef Burrito
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz thinly sliced ribeye or sirloin beef; 1 tbsp soy sauce; 1 tsp brown sugar; 1 clove garlic, minced; 1/2 tsp toasted sesame oil; 1/4 tsp freshly ground black pepper; 1/2 tsp grated ginger; 1/2 tsp gochujang (Korean chili paste, optional for mild heat); 1 tsp neutral oil (for searing); 1 large flour tortilla (burrito size); 3/4 cup cooked short-grain rice (warm, ideally sushi rice or Calrose); 1/3 cup napa cabbage kimchi (drained, chopped); 1/2 ripe California avocado, sliced; 1/4 cup shredded lettuce (or baby spinach); 1 tbsp thinly sliced scallions; 1 tsp toasted sesame seeds

California Kimchi Bulgogi Beef Burrito

miradugm

This California Kimchi Bulgogi Beef Burrito is a vibrant fusion of Korean, Mexican, and California cuisines—a bold, street food-inspired mashup perfect for a hearty dinner. Juicy, sweet-savory bulgogi beef is enveloped in a warm tortilla with spicy, tangy kimchi, creamy avocado, fluffy rice, and crisp greens, creating a riot of textures and flavors in every bite. The finishing touch of toasted sesame seeds and a side of extra kimchi or sesame slaw makes this burrito utterly satisfying and unforgettable. It’s a modern, craveable dish that’s right at home on the sun-soaked streets of California.

Ingredients

Instructions

In a bowl, whisk together soy sauce, brown sugar, garlic, sesame oil, black pepper, ginger, and gochujang. Add the thinly sliced beef and massage to coat. Let marinate for 15-20 minutes at room temperature.
While beef marinates, prep fillings: Drain and chop kimchi. Slice avocado. Warm tortilla briefly in a dry skillet or microwave until pliable.
Heat a skillet or grill pan over medium-high. Add neutral oil. Sear beef in a single layer (work in batches if needed) for 1-2 minutes per side until caramelized and cooked through. Transfer to a plate and sprinkle with half the sesame seeds.
Lay tortilla on a clean work surface. Spread warm rice in a strip down the center. Layer on the seared bulgogi beef, chopped kimchi, avocado slices, shredded lettuce, and scallions.
Roll burrito tightly: Fold in the sides, then roll from the bottom, keeping filling snug. If desired, sear the rolled burrito in a hot dry skillet seam-side down for 1-2 minutes for a crisp exterior.
Slice burrito in half on the bias. Sprinkle with remaining sesame seeds. Serve immediately with extra kimchi or a simple sesame slaw on the side.