📝 About This Recipe
Experience the soul-stirring marriage of Seoul and Sonora with this Galbi Burrito, a cornerstone of K-Mex street food culture. Succulent, thinly sliced beef short ribs are marinated in a sweet-savory pear soy glaze, then charred to perfection and wrapped in a giant flour tortilla. Layered with spicy kimchi fried rice, cooling lime-crema, and a crisp Asian pear slaw, every bite offers a complex symphony of smoke, spice, and crunch.
🥗 Ingredients
Galbi (Korean BBQ Beef)
- 1.5 pounds Beef Short Ribs (boneless, thinly sliced across the grain)
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/4 cup Brown Sugar (packed)
- 1/2 piece Asian Pear (grated to tenderize the meat)
- 2 tablespoons Sesame Oil (toasted)
- 4 cloves Garlic (minced)
Kimchi Fried Rice Base
- 3 cups Cooked White Rice (day-old rice works best)
- 1 cup Kimchi (finely chopped)
- 1 tablespoon Gochujang (Korean chili paste)
Assembly and Slaw
- 4 pieces Flour Tortillas (12-inch extra large size)
- 2 cups Shredded Cabbage (green or red)
- 1/2 cup Mexican Crema (or sour cream)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (chopped)
- 1 cup Monterey Jack Cheese (shredded)
👨🍳 Instructions
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1
In a large bowl, whisk together the soy sauce, brown sugar, grated Asian pear, sesame oil, and minced garlic until the sugar dissolves.
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2
Add the thinly sliced beef to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum tenderness).
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3
Prepare the lime-crema by mixing the Mexican crema with lime juice and a pinch of salt. Set aside in the refrigerator.
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4
Heat a large wok or non-stick skillet over medium-high heat with a splash of oil. Add the chopped kimchi and sauté for 2 minutes until fragrant.
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5
Stir in the cooked rice and gochujang. Fry for 5-7 minutes, pressing the rice down occasionally to get crispy bits, then set aside and keep warm.
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6
Heat a cast-iron grill pan or heavy skillet over high heat. Once smoking hot, add the marinated beef in a single layer (work in batches to avoid crowding).
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7
Sear the beef for 2-3 minutes per side until deeply caramelized and slightly charred. Remove from heat and let rest for 2 minutes.
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8
Warm the flour tortillas over an open flame or in a dry pan for 30 seconds per side until soft and pliable.
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9
Place a tortilla on a flat surface. Layer a generous portion of shredded cheese in the center, followed by a scoop of warm kimchi fried rice.
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10
Top the rice with a hefty portion of the charred Galbi beef, a handful of shredded cabbage, and fresh cilantro.
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11
Drizzle the lime-crema over the fillings.
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12
Fold the sides of the tortilla inward, then roll tightly from the bottom up to create a secure burrito.
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13
Optional: Place the rolled burrito back on the hot skillet for 30 seconds per side to seal the seam and melt the cheese further.
💡 Chef's Tips
Always use day-old rice for the kimchi fried rice to prevent it from becoming mushy. Do not skip the Asian pear in the marinade; it contains enzymes that naturally tenderize the tough fibers of the short rib. Ensure your pan is screaming hot before adding the beef to get that authentic 'bulgogi' char without overcooking the center. If you can't find boneless short ribs, ribeye or flank steak thinly sliced against the grain are excellent substitutes. Warm your tortillas properly; a cold tortilla will crack and ruin your beautiful assembly.
🍽️ Serving Suggestions
Serve with a side of extra kimchi and pickled yellow daikon radish (Danmuji). Pair with a cold Mexican lager or a crisp Korean Soju cocktail. A side of ginger-carrot dipping sauce adds a refreshing zesty note. Serve alongside 'Elote' (Mexican street corn) seasoned with Togarashi instead of chili powder for a fusion side dish.