I first had a burrito like this at a local place near our H-mart up here. There’s a stellar restaurant called CHOPS that crushes these. I was blown away and I knew I had to learn how to make them at home. Sometimes when you eat at a restaurant, something is so tasty and inspiring you just get obsessed with the process of making it. It’s one of the best things about trying new restaurants in my opinion.
Prep Time | Cook Time | Serves |
15 minutes | 15 minutes | 3-4 burritos |
Korean Spicy Pork (Jeyuk Bokkeum)
1 lb boneless pork shoulder - thinly sliced
1/2 yellow onion - thinly sliced
3 scallions - cut into 2 inch pieces
2tbsp gochujang
1/2 tbsp gochugaru
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp honey
1 tbsp mirin
1 tbsp water
1 tbsp sesame oil
4 cloves garlic
1/2 inch knob ginger
Kimchi Mayo
3 tbsp kimchi
1/4 cup mayo
1 tbsp rice vinegar
1 tsp sugar
Sesame oil
Slaw (Bagged slaw with rice vinegar and sugar)
Burrito sized tortillas Cooked white rice
Step 1: Make Mayo and Slaw
To a hot skillet, add a little oil and then about 2-3 tbsp of kimchi. Fried kimchi is a little less bright, but a bit more savory. To a tall container, add 1/4 cup of kewpie mayo, 1 tbsp of rice vinegar, 1 tsp of sugar, all that fried kimchi, and a splash of sesame oil. Give this a good blitz with a stick blender, and set that aside in the fridge.
To make the slaw, mix together bagged slaw with rice vinegar and sugar to taste. Use tongs to squeeze the vinegar evenly through the vegetables.
Step 2: Prep Sauce
The spicy sauce is a simple combination of 2tbsp gochujang, 1/2 tbsp gochugaru, 1/2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp honey, 1 tbsp mirin, 1 tbsp water, 1 tbsp sesame oil, 4 cloves of grated garlic, and a half inch knob of grated grated ginger. Set aside the sliced onion and green onion to add to the pork later.
Step 3: Fry Pork
Get a skillet hot over medium high and then add a touch of cooking oil. Begin frying your pork, and season it with salt while you do. Over the next few minutes, the pink is going to cook out and once it’s looking slightly pale, you can add in the onions to cook further. Get some brown color on both the pork and onion before adding the sauce. That’s mostly because the sauce has sugar that could easily burn. Cook the sauce into the pork until it’s sticky, coated and beginning to slightly caramelize. At that point, you can add in the green onion tops and you’ve got the perfect pork filling for the burritos.
Step 4: Build Burrito
One of the biggest burrito blunders is a dry tortilla. Take the 30 seconds needed to microwave your tortilla. Wrap it in a wet paper towel, and you’re ready to build. For building, lay down a little rice and then hit it with your pork. Be generous here, but don’t fill it so much that you won’t be able to close it. Sauce your pork with the kimchi mayo, then place on a hefty pile of the tangy slaw. To roll the burritos, pull the edges in and use your hand to help guide the tortilla tightly over the filling. Use a piece of foil to help if needed!
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