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Picture of Korean Beef Bulgogi Burritos Recipe
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 7145 kcal 357 %
  • Fat 356 g 548 %
  • Saturated 139 g 695 %
  • Carbs 786 g 262 %
  • Fiber 21 g 83 %
  • Protein 184 g 369 %
  • Cholesterol 652 mg 217 %
  • Sodium 7109 mg 296 %
  • Calcium 1056 mg 106 %
  • Magnesium 594 mg 141 %
  • Potassium 4940 mg 105 %
  • Iron 31 mg 169 %
  • Zinc 34 mg 310 %
  • Phosphorus 2731 mg 390 %
  • Vitamin A 515 µg 57 %
  • Vitamin C 196 mg 218 %
  • Thiamin (B1) 3 mg 209 %
  • Riboflavin (B2) 2 mg 178 %
  • Niacin (B3) 43 mg 271 %
  • Vitamin B6 4 mg 317 %
  • Folate equivalent (total) 788 µg 197 %
  • Vitamin B12 18 µg 746 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 10 mg 64 %
  • Vitamin K 365 µg 304 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Beef Bulgogi Burritos Recipe

Ingredients

  • 1/3 cup (80ml) soy sauce
  • 3 tablespoons (45g) sugar
  • 1 tablespoon (15ml) toasted sesame oil
  • 1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note)
  • 4 medium cloves garlic, minced or grated
  • 2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece
  • 1 1/2 pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than 1/8 inch thick (see note)
  • 3 scallions, white and light green parts only, sliced into 2-inch lengths
  • 1/4 of a medium yellow onion, halved crosswise, then thinly sliced pole to pole
  • 2 tablespoons (30ml) neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed
  • 1 cup (235ml) sour cream
  • 1 tablespoon (15ml) Korean gochujang chili paste
  • 4 cups (700g) hot cooked short-grain rice
  • 4 large flour tortillas (12-inch recommended), warmed
  • Chopped kimchi, for stuffing burritos
  • Danmuji (Korean Pickled Daikon Radish), for stuffing burritos
  • 2 cups finely shredded red cabbage (from 1 head)
  • 2 cups cilantro leaves and tender stems (2 ounces; 60g)
  • 3 scallions, white and light green parts only, thinly sliced
  • Lime wedges, for serving

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