📝 About This Recipe
Experience the ultimate flavor collision where the vibrant soul of Seoul meets the handheld heart of a California mission-style burrito. This fusion masterpiece takes the classic elements of Bibimbap—savory Bulgogi beef, pickled vegetables, and spicy gochujang—and wraps them into a warm, toasted flour tortilla for a portable feast. It is a bold, textural adventure that balances smoky char, tangy acidity, and a lingering spicy-sweet finish that defines the K-Mex movement.
🥗 Ingredients
The Protein (Bulgogi Beef)
- 1 lb Ribeye or Flank Steak (very thinly sliced against the grain)
- 3 tablespoons Soy Sauce
- 1.5 tablespoons Brown Sugar
- 1 tablespoon Toasted Sesame Oil
- 3 cloves Garlic (minced)
The Fillings
- 3 cups Short-grain White Rice (cooked and kept warm)
- 4 pieces Large Flour Tortillas (12-inch size)
- 1 cup Kimchi (roughly chopped)
- 2 medium Carrots (julienned and lightly sautéed)
- 5 ounces Fresh Spinach (blanched and seasoned with sesame oil)
- 1 cup Bean Sprouts (blanched)
K-Mex Crema Sauce
- 2 tablespoons Gochujang (Korean Chili Paste)
- 1/2 cup Sour Cream or Mexican Crema
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Honey
👨🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, and minced garlic. Toss the thinly sliced beef in this marinade and let it sit for at least 30 minutes in the refrigerator.
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2
Prepare the K-Mex Crema by mixing the gochujang, sour cream, lime juice, and honey in a small bowl until smooth. Cover and chill until assembly.
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3
Blanch the spinach in boiling water for 30 seconds, drain immediately, and squeeze out all excess moisture. Toss with a pinch of salt and a drop of sesame oil.
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4
Lightly sauté the julienned carrots in a pan with a teaspoon of oil for 2 minutes until just tender but still snappy.
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5
Heat a heavy cast-iron skillet or wok over high heat. Add a tablespoon of oil and sear the marinated beef in batches. Cook for 2-3 minutes until charred and caramelized. Set aside.
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6
Warm the large flour tortillas in a dry pan or microwave for 15 seconds to make them pliable for rolling.
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7
Lay a tortilla flat. Spread a generous 3/4 cup of warm rice in the center, leaving a 2-inch border on the sides.
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8
Layer a portion of the bulgogi beef over the rice, followed by the carrots, spinach, bean sprouts, and chopped kimchi.
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9
Drizzle 2 tablespoons of the K-Mex Crema over the fillings.
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10
Fold the sides of the tortilla inward, then tuck the bottom flap over the filling and roll tightly away from you to form a secure cylinder.
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11
Optional but recommended: Place the rolled burrito seam-side down on a hot skillet for 1 minute per side to create a crisp, golden exterior.
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12
Slice diagonally and serve immediately while the beef is hot and the vegetables are vibrant.
💡 Chef's Tips
For the best beef texture, freeze the steak for 30 minutes before slicing to get paper-thin pieces. Do not skip squeezing the water out of the blanched spinach, or your burrito will become soggy. If you want extra heat, add fresh sliced jalapeños or extra gochujang to the beef marinade. Use high-quality, aged kimchi for a more complex, fermented tang that cuts through the richness of the beef. Always toast the finished burrito in a pan; it 'glues' the seam shut and adds a professional crunch.
🍽️ Serving Suggestions
Serve with a side of chilled cucumber salad (Oi Muchim) to refresh the palate. Pairs beautifully with a crisp Mexican Lager or a lightly sweetened Barley Tea. Offer extra K-Mex Crema on the side for dipping. A side of sweet potato fries seasoned with shichimi togarashi makes for an excellent fusion side dish.