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Kimchi Burrito Wrap

Temps de préparation:

45 Minutes

Temps de cuisson:

Sert :

4 Servings


À propos de la recette


  • 1 lb thinly sliced beef (like flank steak) or extra-firm tofu, drained and sliced

  • 4 large flour tortillas

  • 2 cups cooked white or brown rice

  • 1 cup chopped kimchi, drained

  • 1 cup shredded lettuce

  • 1 cup diced tomatoes

  • 1/2 cup thinly sliced red onion

  • 1/2 cup chopped cilantro

For the marinade:

  • 1/4 cup soy sauce

  • 1/4 cup sugar or honey

  • 2 tablespoons sesame oil

  • 2 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 1 tablespoon gochujang (Korean red pepper paste)


Step 1

In a large bowl, whisk together the marinade ingredients. Add the thinly sliced beef or tofu, and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Step 2

Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef or tofu for 3-4 minutes per side, or until cooked through and slightly charred. Transfer to a plate and set aside.

Step 3

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are soft and pliable.

Step 4

To assemble the Kimchi Burrito Wraps, place a tortilla on a flat surface, and spread 1/2 cup of cooked rice in the center, leaving a border around the edges.

Step 5

Top the rice with a portion of the cooked beef or tofu, 1/4 cup of chopped kimchi, shredded lettuce, diced tomatoes, sliced red onion, and chopped cilantro.

Step 6

Fold in the sides of the tortilla, then roll it up tightly from the bottom, enclosing the filling. Repeat with the remaining tortillas and filling ingredients.

Step 7

Serve the Kimchi Burrito Wraps immediately, or wrap them in foil and refrigerate for a delicious and portable meal on the go. Enjoy!

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