Korean Fusion Chicken Burrito Food
KOREAN FUSION CHICKEN BURRITO
Craving the Kogi® Truck and can't drive out to get a bulgogi burrito? Recipe was created out of a sudden craving for the Kogi® Truck in Los Angeles. To avoid a soggy burrito, be sure to squeeze out any liquids from the kimchi.
Provided by Forevertiff
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 360 degrees F (182 degrees C).
- Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
- Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
- While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
- Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
- Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.
Nutrition Facts : Calories 596.9 calories, Carbohydrate 45.6 g, Cholesterol 96.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 38.5 g, SaturatedFat 8.3 g, Sodium 1634.9 mg, Sugar 5.5 g
KOREAN BBQ BURRITO
Provided by Food Network
Time 1h10m
Yield four 14-inch burritos
Number Of Ingredients 26
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.
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