About the Recipe
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)
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.
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.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are soft and pliable.
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.
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.
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.
Serve the Kimchi Burrito Wraps immediately, or wrap them in foil and refrigerate for a delicious and portable meal on the go. Enjoy!