About the Recipe
Ingredients
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)
Preparation
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!