Can I make these ahead of time?

You can prep the meat and all the fillings ahead and assemble just before toasting. Toasted burritos are best eaten fresh.

How do I store leftovers?

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.

What side dishes would you serve with these?

Try my Asian slaw or cucumber edamame salad !

How could I make these vegetarian?

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.

Incredible Korean Shredded Beef Burritos (or tacos!)

Description

These Korean shredded beef burritos are crispy, saucy, and packed with flavor. Perfect for a busy weeknight or dinner with friends.

Ingredients

Units Scale

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

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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