Korean Burrito
This vegan Korean burrito recipe is a spin-off of Korean street food you can make at home. Use Beyond Steak Tips or Mushrooms for this delicious, spicy vegan Korean BBQ burrito recipe.
Servings: 4
Ingredients
Korean Burrito "Meat"
- 1 10 ounce bag Beyond Steak Tips or 1 ½ pound portobello mushrooms, sliced
- 2 cloves Garlic minced
- 1 inch Ginger minced
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Maple syrup
Yum Yum Sauce
- 1 recipe Yum Yum Sauce
Other Burrito Ingredients
- 1 cup Cooked Brown Rice
- 1 cup Kimchi Drained and pressed
- 4 large Oil-free Tortillas
Instructions
Korean Burrito "Meat"
- Add garlic and ginger in a large skillet, cooking until fragrant over medium heat.
- Add the Beyond Steak Tips or substitute with sliced portobello mushrooms.
- Once the steak tips or mushrooms begin cooking, add the soy sauce, rice vinegar, and maple syrup.
Yum Yum Sauce
- Combine all ingredients in a high-speed blender, or whisk to combine.
- Blend until smooth.
- Taste to adjust spice level and personal preference for salt and pepper.
How to Make the Korean BBQ Burrito
- Cook the rice in advance and allow to cool.
- Remove the kimchi from the jar/container.
- Squeeze the kimchi in the sink, or retain the kimchi brine for another recipe.
- Lay each tortilla on a flat surface.
- Add ¼ of the brown rice to the center of the tortilla.
- Add ¼ of the squeezed kimchi on top of the brown rice.
- Add ¼ of the cooked Beyond Steak Tips or Mushrooms
- Drizzle with yum-yum sauce.
- Preheat the air-fryer to 400 degrees or an oven to 400 degrees.
- Pull the sides of the burrito together and roll upward while tucking the ingredients inside the burrito.
- Wrap each burrito in aluminium foil.
- Place the burritos in the air fryer or on a baking sheet.
- Cook in the air fryer for 5-7 minutes.
- Or cook in the oven for 10-14 minutes.
Video
Notes
- Cook the rice, "meat," or mushrooms beforehand and allow them to cool so the ingredients are easy to handle when making the burrito.
- Placing the cooked rice in the burrito first adds a moisture blocker to the rest of the ingredients, preventing the burrito from breaking when folded.
- The aluminum foil keeps the burritos soft. If you want a crunchy burrito, don't wrap it in, but place it on the baking sheet or in the air fryer pan seam side down. The cooking time and temperature are the same.
- Prepare the yum-yum sauce so it has time to thicken in the refrigerator.
- Squeezing the kimchi's liquid helps keep the burrito from getting soggy.