Korean Beef Burritos deliver a bold fusion of flavors with a balance of sweet heat for craveable, weeknight friendly appeal. Make it tonight!
Delicious Korean Burritos are the perfect fun way to enjoy Korean Ground Beef and Steamed White Rice. Make the Asian fusion burritos for a filling lunch or Dinner Recipe.
Sabrina’s Korean Beef Burrito Recipe
This Korean-style burrito brings big sweet-heat energy and fusion fun, rolling all that bold Korean Beef goodness into a warm tortilla you can crisp on the stovetop, freeze for later, shrink into mini tacos, or turn into a cozy burrito bowl. It’s a playful, mix-and-match recipe that keeps dinner interesting, works for busy weeknights, and gives you endless ways to enjoy that irresistible Korean-Mexican mash-up.
Recipe Card
Ingredients
Creamy Quick Slaw:
- 16 ounces cabbage , finely shredded
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
Quick Seasoned Rice:
- 2 cups white rice , freshly steamed
- 1 tablespoon rice vinegar
Ground Korean Beef:
- 1 pound lean ground beef
- 1 tablespoon sesame oil
- 3 cloves garlic , minced
- 2 teaspoons fresh ginger , minced
- 1/2 cup brown sugar , packed
- 1/4 cup low sodium soy sauce
- 1 teaspoon sriracha
- 2 green onions , thinly sliced (only the green parts)
To Finish:
- 4 flour tortillas , extra large (burrito size)
Instructions
Creamy Quick Slaw:
- In a large bowl, mix the ingredients together and let sit while you make the beef.
Quick Seasoned Rice:
- Cool rice for 5 minutes then add the vinegar in a thin stream over the rice.
- Chop the vinegar into the rice (stirring will make it gluey).
Korean Beef:
- Heat a large pan over medium-high heat.
- Brown the ground beef.
- Once browned, drain most of the fat, then add the sesame oil, garlic, and ginger.
- Cooking, stirring, for 1 minute.
- Add the brown sugar and soy sauce.
- Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
To Assemble:
- Warm your tortillas in the microwave under a damp paper towel for 10 seconds.
- To your tortilla add the rice, ground beef mixture, and slaw.
- Add Sriracha to taste, if desired.
- Fold in the sides then roll closed.
- Spray a skillet with vegetable oil spray.
- Heat on medium-high heat and brown the seam side down for 2 minutes, then turn and brown the opposite side.
Nutrition
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Sabrina’s Tips
I always take a minute to crisp the burritos on the stovetop after rolling them. That quick sear locks the tortilla closed, gives the outside a golden crunch, and warms the filling so all the sweet heat flavor really pops. It’s the little step that makes the whole recipe taste restaurant level.
Table of contents
Can this be made ahead of time?
I love making these burritos ahead of time because they hold up so well. I cook the Korean Beef, prep the slaw, and roll everything into tortillas, then tuck them into the fridge or freezer until I need them. When it’s time to eat, I just warm them on the stovetop to crisp the outside and bring the filling back to life. It makes busy days feel easier and guarantees I always have something delicious ready to go.
How to Store
- Serve: Don’t leave Korean Beef Burritos at room temperature for more than 2 hours.
- Store: Wrap each burrito in a piece of foil to store in the fridge for 4-5 days.
- Freeze: You can also freeze them for up to 3 months. Reheat the burritos on a stovetop or in a hot oven before serving.
Variations
- Cilantro lime rice: You can make cilantro lime rice for some extra flavor. Add in lime juice with the rice vinegar and top the fluffy rice off with fresh cilantro.
- Add-ins: Try extra seasonings like black pepper, onion powder, cumin, or coriander. You could also sprinkle some sesame seeds, green onions, or chopped peppers over the fresh cooked meat.
- Korean BBQ Beef: To give the ground beef a more smokey flavor, you can mix barbecue sauce in along with the sauce mix.
- Korean steak: If you prefer, you can use chunks of beef instead of ground beef. Season and cook up boneless skirt steak, beef ribeye, or chuck beef to fill the burritos.
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