KOREAN BBQ BURRITO

Korean BBQ Burrito image

Provided by Food Network

Time 1h10m

Yield four 14-inch burritos

Number Of Ingredients 26

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1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice vinegar
3 tablespoons fish sauce
3 tablespoons chopped garlic
3 tablespoons chopped ginger (skin on)
1 chopped jalapeño
2 pounds grass-fed ground beef
1 cup rice wine vinegar
1/2 cup sugar
3 carrots, peeled and julienned on a mandoline
One 4- to 5-inch piece daikon, peeled and julienned on a mandoline
3 tablespoons chopped garlic
3 tablespoons chopped ginger
2 chopped jalapeños
1/4 cup vegetable oil
1 cup gochujang
2 cups sugar
2 cups rice wine vinegar
1 cup soy sauce
3 tablespoons sesame oil
2 cups steamed brown rice
Four 14-inch flour tortillas
2 avocados
Kimchi, for topping
Fresh mint and cilantro, for topping

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.