Incredible Korean Shredded Beef Burritos
These shredded beef burritos are everything you want in a weeknight dinner: rich, saucy beef, creamy avocado, tangy kimchi, and that perfect crunch from crispy onions and peanuts. They’re melty, toasty, and wildly satisfying —a total fusion win that works for a casual family dinner or for cooking for a crowd.
Erica’s Thoughts
Alright, we recently established that this Korean shredded beef is my answer when I’ve got friends coming over for dinner and don’t know what to make. Which leads us to the next dilemma – rice bowls or burritos? I genuinely love both, but today we’re talking burritos. If my husband had to pick a burrito or a rice bowl, he’d pick a burrito every.single.time.
You might not associate Korean food with burritos but I am a huge fan of fusion combos and this just works. 🤌🏼 First, you’ll make my easy recipe for shredded beef in the Instant Pot, and then the simple step of prep for the fillings, and you’re there.
The layers of flavor that make this burrito elite:
- saucy, tender beef full of classic Korean flavors from the pear + gochujang + ginger + garlic + soy sauce
- satisfying rice to absorb the beef juices
- tangy kimchi (and hello gut health!?)
- creamy and citrusy avocado with lime
- crispy onions and crunchy peanuts (do notttt skip these, texture is everthing)
- spicy, creamy sriracha mayo sauce because what is life without sauce
Everything wrapped in a lil tortilla hug and then toasted to golden brown perfection. MUAH. Seriously, make your grocery list now y’all, whether it’s a busy night or dinner party, you need these in yo’ life.
What You’ll Need to Make Shredded Beef Burritos
- Korean shredded beef: Grab a chuck roast and a few pantry staples and you can make this Korean shredded beef in the Instant Pot, slow cooker, or oven.
- Cooked rice: I love jasmine rice because I think it makes for the best fluffy rice filling here.
- Avocados: Use firm but ripe avocados and mash them up with a bit of salt and lime juice for flavor.
- Kimchi: Adds tang, depth and classic Korean flavor. Find it in the refrigerated section of the produce aisle near the mushrooms, herbs and other Asian ingredients.
- Crispy onions: Ya know, like the kind that go on green bean casserole. Trader Joe’s carries crispy shallots that are perfect here.
- Peanuts: I like roasted and salted peanuts but the best flavor!
- Green onions: Bright, fresh, and the perfect pop of color.
- Sriracha mayo: You can either buy sriracha mayo from the Asian foods aisle or make your own – I like a ratio of 5 tablespoons mayo to 2 teaspoons sriracha but you can adjust up or down per your spice preference.
- Flour tortillas: Use 8-10-inch tortillas for burritos (or 5–6-inch for tacos). I love the TortillaLand uncooked, fresh tortillas from Costco.
- Avocado oil: Any neutral-flavored, high-heat oil will work for toasting the burritos to golden, crispy perfection.
How to Make These Korean Shredded Beef Burritos:
Cook a batch of shredded beef. Make some rice. Mash the avocado with lime and salt until creamy. Roughly chop the kimchi and blot it dry with a paper towel so the burritos don’t get soggy.
Wrap your tortillas in a damp paper towel and microwave for 30-60 seconds to make them soft and flexible.
In each warm tortilla, add about ½ cup each shredded beef and rice, followed by smashed avocado, kimchi, a small handful of crispy onions and peanuts, a sprinkle of green onions, and a generous drizzle of sriracha mayo.
Fold the short ends in, pull the long edge over the filling, and wrap burrito-style, tucking tightly as you roll.
Heat a nonstick pan or griddle over medium heat with a light swish of avocado oil. Place the burritos seam side down and cook about 2 minutes, until golden and sealed. Rotate to toast the other sides, 1-2 minutes each.
Slice and serve immediately with any other of your favorite toppings.
Expert Tips
- Warm the tortillas first so they don’t tear when rolling.
- Add the burritos to the hot oil, seam-side down, so they seal shut. Let it get fully golden brown on one side before flipping.
- Blot out some of the moisture from the kimchi if it is really wet. You may also want to chop it, depending on how big the pieces are.
- For a crowd, toast burritos on a griddle in batches, then keep warm in a 200°F oven.
FAQs
You can prep the meat and all the fillings ahead and assemble just before toasting. Toasted burritos are best eaten fresh.
Wrap cooled burritos tightly in plastic wrap and refrigerate for up to 2 days. Reheat in the air fryer at 350°F or re-toast it in a skillet over medium-high heat until crisp and heated through.
Yes! Wrap in parchment paper, place in a freezer bag, and freeze for up to 2 months. Reheat in an air fryer or toaster oven until warmed through.
Try my Asian slaw or cucumber edamame salad!
My sister doesn’t eat meat, so I grate a block of extra firm tofu, reserve some of the sauce and ‘fry’ up the tofu until crisp and toss with the sauce! Then assemble with all of the same burrito fillings.
Mmmmm it’s love at first bite. Don’t forget, the best part is impressing your friends so schedule that dinner party you’ve been meaning to!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Incredible Korean Shredded Beef Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes (for the beef)
- Total Time: 90 minutes
- Yield: 10 burritos (may vary depending on the size of tortilla you use) 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Inspired
Description
These Korean shredded beef burritos are crispy, saucy, and packed with flavor. Perfect for a busy weeknight or dinner with friends.
Ingredients
- 1 batch Korean shredded beef
- 3 cups cooked rice
- 2 avocados, smashed with a spritz of lime and pinch of salt
- 1-ish cup kimchi, roughly chopped, blotted dry with a paper towel
- 1 cup crispy onions
- 1/2 cup peanuts, roughly chopped
- 1 bunch green onions, chopped
- sriracha mayo
- flour fortillas, 8-10-inch for burritos, 5-6-inch for tacos
- avocado oil, for toasting the burritos
Instructions
- Prep the Korean shredded beef. Cook rice or grain of choice.
- Smash the avocados with a spritz of lime and season the mash with salt. Use a paper towel to blot some of the moisture from the kimchi so it doesn’t make your burritos soggy. Wrap your tortillas in a damp paper towel and warm them in the microwave for 30-60 seconds so they are more pliable.
- In each tortilla, add about ½ cup each shredded beef and rice, followed by smashed avocado, kimchi, a small handful of crispy onions and peanuts, a sprinkle of green onions and generous drizzle of sriracha mayo. Your quantities may vary depending on the size of your tortilla.
- Fold the short ends in and pull the long edge over the contents of the burrito, squeezing and tucking as you roll. On a nonstick griddle or pan heat a swish of avocado oil over medium heat. When the oil is hot, add the burritos seam side down. Don’t touch until the burrito is fully golden brown and ‘toasted shut’ on that side, about 2 minutes. Rotate and toast for 1-2 minutes per side for the remaining three sides.
- Try not to burn your mouth off, these are GOOOOD. If you like a lil extra veg in your life like I do serve with my Asian slaw or cucumber edamame salad.
Notes
Tortilla thoughts: I absolutely love the uncooked, fresh tortillas from the refrigerated section at Costco. You have to cook the tortillas first sans oil, assemble the burritos and then toast. These are 8-inch-ish tortillas so they make smaller burritos. Pictured here are the Mission burrito-size tortillas, which also work incredibly well and feel more like a hefty, good-sized burrito. You could also use all of the same fillings and small tortillas for tacos!
Sriracha mayo: You can my sriracha premade in the international foods aisle or make it yourself. I like to do 5 tablespoons mayo + 2 teaspoons sriracha + squeeze of lime and pinch of salt.
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Nutrition
- Serving Size: 1 burrito (nutrition facts calculated with 8-inch tortilla)
- Calories: 494
- Sugar: 0.5 g
- Sodium: 683.4 mg
- Fat: 19.3 g
- Carbohydrates: 44.3 g
- Fiber: 2 g
- Protein: 34.9 g
- Cholesterol: 83 mg
If you love these shredded beef burritos you’ll love these:
Mexican shredded beef tostadas
I would eat these every meal forever if I could.
I would eat these every meal forever if I could
Same! It’s so freaking good!!
So easy and so delicious. I made these using the Dutch oven method for the shredded beef and it couldn’t have been easier.
Amazing Nicole, so glad to hear it!!
These are incredible! So easy and we ate them as burritos and bowls and haven’t gotten tired of them yet!
Yaaasss, love it Leanne! Thank you for making this recipe, it’s one of my faves!