Asian Burritos With Ginger Salsa Food

KOREAN BBQ BURRITO

Steps:

• For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef.
• For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve.
• For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill.
• For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve.
• Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.

ASIAN BURRITOS WITH GINGER SALSA

Steps:

• In a bowl, mix together the salsa ingredients; set aside.
• In a skillet, cook the ground beef until browned; drain and blot up any remaining grease with paper towels.
• To the cooked beef, stir in oats until well incorporated; add in hoisin sauce, water, soy sauce, and cayenne pepper; let simmer a few minutes until well blended and heated through; taste and adjust seasonings.
• Warm tortillas; fill each tortilla with beef mixture; top with cabbage, carrot and ginger salsa (or can serve the salsa on the side); wrap up burrito-style; serve with plum sauce.

TOMATO AND FRESH GINGER SALSA

Steps:

• Combine all ingredients in medium bowl. Season salsa to taste with salt and pepper. Toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)

SUSHI BURRITO

Steps:

• Put the rice in a bowl, cover with cold water and massage to remove the starch. Drain and repeat until the water runs clear. Put the rice in a small saucepan, cover with 2.5cm of water and put on a tight-fitting lid. Simmer on a medium heat for 10 mins, then take off the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely.
• Toss the cucumber and carrot matchsticks in the soy and leave to marinate.
• Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of the rice over the nori, leaving a 1cm border at the top. Mix the wasabi, ginger and lime juice.
• Layer with the avocado, cucumber and carrot, and tuna. Top with the wasabi mix and coriander. Dampen the top border with a little water, fold in both sides of the nori sheet, then use the sushi mat to help roll. Wrap in foil, slice in half and serve.