As I settled down after a long day, my thoughts drifted to the vibrant streets of Seoul, where sizzling pork and tangy kimchi dance in my mind. This Korean burrito with slow-cooked pork and kimchi mayo is my twist on those Seoul food vibes, bringing them right into my kitchen! With a delightful crunch from pickled veggies and a creamy kick from the kimchi mayo, it’s the perfect ceremonial feast for midweek comfort or a weekend get-together. Plus, it’s an easy preparation that feels special, helping you swap out fast food without sacrificing flavor. Ready to take your taste buds on an adventure? Let’s roll up something delicious together!
Why is this Korean Burrito unforgettable?
Explosive Flavor: Each bite of this Korean burrito is packed with tender, slow-cooked pork that melts in your mouth, balanced beautifully with a zesty kimchi mayo.
Crispy & Soft Harmony: Enjoy a delightful combination of warm tortillas hugging a filling that includes crunchy pickled veggies for that satisfying texture.
Quick-Made Perfection: The slow cooker does most of the work, letting you relax while the flavors develop, making this dish perfect for busy weeknights.
Flavor Fusion: This vibrant fusion of Korean and classic burrito elements keeps it exciting—great for those who crave new tastes! You might also love exploring flavors with my Korean Chicken Bao for another delicious twist!
Crowd-Pleasing Joy: Whether hosting friends or enjoying a cozy dinner, this dish boasts crowd appeal that’ll wow everyone. Get ready for compliments!
Korean Burrito Ingredients
• Here’s what you’ll need to create this delicious Korean burrito!
For the Pork Filling
- Pork Butt – This is the star protein; slow-cooking makes it irresistibly tender.
- Chicken Stock – Adds essential moisture and depth; swap with vegetable broth for a lighter option.
- Gochujang – A must-have Korean chili paste for authentic heat and umami flavor; no substitutes recommended.
- Honey and Soy Sauce – Balances sweetness and savory notes, with maple syrup as an alternative for a vegan twist.
For the Quick-Pickled Veggies
- Julienned Carrots – Adds a vibrant crunch that complements the other textures.
- Sliced Cucumbers – Refreshing and juicy; regular cucumbers can work if you’re in a pinch.
- Julienned Daikon Radish – Provides a unique flavor; regular radishes can substitute if daikon is unavailable.
- Rice Vinegar – Essential for pickling; can be replaced with apple cider vinegar if desired.
- Sugar – Helps balance the acidity in your pickles; adjust to taste for sweetness.
- Salt – Enhances all the flavors in your veggies.
For Assembly
- Flour Tortillas – Hold all your filling together; look for gluten-free options for a dietary alternative.
- Cooked Rice – Provides a hearty base; any variety of cooked rice will do just fine.
- Cilantro, Green Onions, and Mint – These fresh herbs brighten the entire burrito; parsley can work as a substitute.
- Kimchi – Brings a spicy, tangy punch to your burrito; feel free to use any pickled vegetable instead.
- Kimchi Mayo – Adds creamy richness; mix regular mayo with hot sauce if kimchi mayo is unavailable.
Dive into this flavorful adventure and get ready to create a mouthwatering Korean burrito that will leave everyone craving more!
Step‑by‑Step Instructions for Korean Burrito
Step 1: Cook the Pork
Place the pork butt in your slow cooker, then pour in the chicken stock, gochujang, honey, and soy sauce. Cook on high for 4-6 hours or on low for 8-10 hours, until the pork is tender and shreds easily with a fork. Once cooked, pull apart the pork to create juicy, flavorful shreds for your Korean burrito.
Step 2: Make Quick-Pickled Veggies
In a large mixing bowl, combine your julienned carrots, sliced cucumbers, and julienned daikon radish. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour this hot mixture over the vegetables, tossing gently to coat. Allow the veggies to pickle for at least 15-20 minutes while preparing the other components.
Step 3: Warm Tortillas
To enhance the texture of your Korean burrito, wrap the flour tortillas in a damp paper towel and microwave them for about 30 seconds. This will make them soft and pliable, ensuring they easily hug the delicious filling you’ll be adding shortly.
Step 4: Assemble Burritos
On each warmed tortilla, place about ½ cup of cooked rice at the center. Layer on the shredded pork, followed by your quick-pickled veggies, and a generous handful of fresh herbs like cilantro, green onions, and mint. Finish with a drizzle of kimchi mayo for an extra kick, then fold and roll the tortilla tightly to create a satisfying burrito.
Step 5: Serve
Repeat the assembly process with the remaining tortillas and fillings. Once assembled, these Korean burritos are ready to serve! Enjoy them right away for the best experience, or feel free to wrap them up for later—either way, you’re in for a delightful treat!
Expert Tips for Korean Burrito
Choose the Right Pork: Use pork butt for optimal tenderness; it’s higher in fat content, which keeps the meat juicy during slow cooking.
Shred While Hot: Shredding the pork while it’s freshly cooked will yield easier, finer shreds for your Korean burrito, enhancing the overall texture.
Pickle Timing: Allow your quick-pickled veggies to soak for at least 15-20 minutes to develop a robust flavor. Don’t rush this step!
Control the Heat: Adjust the amount of gochujang if you’re sensitive to spice—start with a smaller amount and increase to taste.
Wrap Smart: Warm your tortillas in a damp towel to prevent tearing when rolling your burrito—this little trick makes assembly a breeze!
How to Store and Freeze Korean Burrito
Fridge: Store leftover Korean burritos in an airtight container for up to 3 days. Warm them in the microwave before enjoying, ensuring the filling is heated throughout.
Freezer: Wrap individual burritos tightly in aluminum foil or plastic wrap, then store in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, unwrap and microwave the burrito for 1-2 minutes, or bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through.
Airtight Guidance: Make sure to refrigerate or freeze the burritos promptly to keep them fresh, and avoid sogginess by not adding kimchi mayo until serving.
Make Ahead Options
These Korean burritos are perfect for busy home cooks looking to meal prep deliciousness! You can prepare the slow-cooked pork up to 24 hours in advance; simply shred the cooked pork and store it in an airtight container in the refrigerator to maintain its tenderness. The pickled veggies can also be made ahead of time and will last up to 3 days in the fridge, ensuring they stay crisp and tangy. When you’re ready to enjoy, warm the tortillas and reheat the pork briefly in the microwave. Assemble your burritos with fresh rice, pickled veggies, herbs, and kimchi mayo for a meal that’s just as delightful as if you made it from scratch today!
What to Serve with Korean Burrito with Slow Cooked Pork and Kimchi Mayo
Complement your delightful burrito with fantastic sides and drinks that enhance its vibrant flavors and textures!
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Creamy Cucumber Salad: This refreshing salad cools the heat and balances the savory richness with a crisp, creamy texture. Add a splash of rice vinegar for acidity.
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Asian Coleslaw: A crunchy mixture of cabbage and carrots with a sesame dressing creates a beautiful contrast to the soft burrito, adding extra texture and flavor.
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Steamed Edamame: Lightly salted edamame pods provide a delightful, protein-rich finger food that pairs well with the bold spices in the burrito.
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Miso Soup: A warm and comforting bowl of miso soup enhances the umami experience, creating a harmonious blend of flavors while soothing your senses.
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Ginger Lemonade: This refreshing drink balances spicy flavors with a zingy kick, infusing your meal with a vibrant touch of citrus.
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Fried Spring Rolls: Crispy, crunchy spring rolls filled with vegetables or shrimp add an extra layer of satisfaction, making them a fun, finger-friendly option.
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Korean Kimchi: For those who enjoy a bit more heat, serve your burrito with an extra side of kimchi. Its bold flavor profile complements the burrito’s filling wonderfully.
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Mango Sticky Rice: End your meal on a sweet note with this dessert, where the luscious coconut milk and ripe mango create a creamy finish to your flavor adventure.
Treat yourself and your guests to this fantastic variety that enhances the heartiness of your Korean burrito!
Korean Burrito Variations & Substitutions
Feel free to switch things up and make this Korean burrito your own with these delightful variations!
- Chicken Swap: Substitute pork with chicken thighs, slow-cooked in the same flavorful sauce for a lighter twist.
- Vegetarian Option: Replace meat with marinated tofu or sautéed mushrooms for a hearty, plant-based alternative.
- Wrap It Up: For a gluten-free option, use rice paper or corn tortillas instead of flour tortillas.
- Extra Crunch: Add crushed peanuts or sesame seeds on top before serving for an extra layer of texture.
- Heat Adjustment: For those who prefer it mild, reduce gochujang or skip it entirely while adding more ginger for flavor.
- Herb Substitutes: If cilantro isn’t your jam, consider parsley or basil to give it fresh herbaceous notes while keeping it vibrant.
- Different Pickles: Experiment with other pickled veggies like red onions or jalapeños, which can bring a unique zing to each bite.
- Sriracha Mayo: If kimchi mayo isn’t available, mix regular mayo with sriracha for a delicious alternative that packs a punch.
Embrace the freedom to adapt this recipe and explore even more flavors! You might be inspired by the techniques in my Korean Chicken Bao for additional twists too!
Korean Burrito with Slow Cooked Pork and Kimchi Mayo Recipe FAQs
How do I choose the best pork for my Korean burrito?
Absolutely! For the best results, I recommend using pork butt (also known as pork shoulder). This cut has a higher fat content, which keeps the meat incredibly juicy and tender during slow cooking. Look for a piece with a nice marbling of fat, and don’t worry if it has some connective tissue—it will break down beautifully during the cooking process!
What’s the best way to store leftover burritos?
Definitely! Store leftover Korean burritos in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply warm them in the microwave for about 1-2 minutes until heated through. Make sure to check that the filling is warm all the way to avoid any cold spots!
Can I freeze Korean burritos?
Very much! To freeze your burritos, wrap each one tightly in aluminum foil or plastic wrap. Then, place them in a freezer bag. They can be stored for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight, and reheat in the microwave for 1-2 minutes or bake at 350°F (175°C) for about 15-20 minutes until warmed through.
Is kimchi mayo necessary for this recipe?
Absolutely not! While kimchi mayo adds a creamy and spicy kick that’s hard to resist, you can make a delicious substitute by mixing plain mayo with a teaspoon of your favorite hot sauce, like Sriracha, to achieve that tangy flavor. Feel free to adjust the heat to your liking!
What if I’m dealing with allergies or dietary restrictions?
The more the merrier! For gluten-sensitive individuals, using gluten-free tortillas is an excellent option. If you have a soy allergy, you can replace soy sauce with coconut aminos for a similar umami flavor. For a vegetarian version, consider sautéing mushrooms or using marinated tofu in place of the pork, and just make sure your kimchi is vegan-friendly if needed!
How can I prevent my burrito from being soggy?
Definitely a good question! To avoid sogginess, be sure not to add kimchi mayo until right before you serve. Additionally, always store your leftovers in an airtight container promptly. If you find the tortillas getting soft, warming them briefly in the microwave or on a pan before assembly can help keep them flexible but not soggy.
Korean Burrito: Flavor-Packed Fusion for Hungry Foodies
Ingredients
Equipment
Method
- Place the pork butt in your slow cooker, then pour in the chicken stock, gochujang, honey, and soy sauce. Cook on high for 4-6 hours or on low for 8-10 hours, until the pork is tender and shreds easily with a fork. Once cooked, pull apart the pork to create juicy, flavorful shreds for your Korean burrito.
- In a large mixing bowl, combine your julienned carrots, sliced cucumbers, and julienned daikon radish. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour this hot mixture over the vegetables, tossing gently to coat. Allow the veggies to pickle for at least 15-20 minutes while preparing the other components.
- Wrap the flour tortillas in a damp paper towel and microwave them for about 30 seconds to make them soft and pliable.
- On each warmed tortilla, place about ½ cup of cooked rice at the center. Layer on the shredded pork, followed by your quick-pickled veggies, and a generous handful of fresh herbs like cilantro, green onions, and mint. Finish with a drizzle of kimchi mayo for an extra kick, then fold and roll the tortilla tightly to create a satisfying burrito.
- Repeat the assembly process with the remaining tortillas and fillings. Serve right away for the best experience, or wrap them up for later.
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