Beef Bulgogi Burrito

For the Korean BBQ Beef

·       2 lbs. top sirloin

·       2 pears, peeled and cut into chunks

·       2-inch knob of ginger

·       4 cloves garlic

·       1/4 cup soy sauce

·       1/4 cup brown sugar

·       1 tablespoon sesame oil

·       For the Burritos

·       cooked kimchi fried rice

·       cilantro, basil, green onions, maybe even mint if you’re bold

·       sriracha mayo or chili crunch mixed with mayo 

·       large flour tortillas

FOR THE AVOCADO CREMA:

·       ½ cup sour cream (plain Greek yogurt works great too)

·       1 ripe avocado, diced

·       Zest and juice of 1 lime

·       2 tablespoons ranch dressing (optional but we love the flavor it adds)

·       2 tablespoons water

·       Salt and pepper, to taste

FOR THE CORN FILLING:

·       4 ears of corn, husks removed

·       Oil, for rubbing on the corn

·       Salt and pepper

·       3 tablespoons cream cheese

·       2 tablespoons mayo

·       ½ cup crumbled cotija cheese

·       2 scallions, diced

·       1 jalapeno, seeded and finely diced

·       ½ teaspoon ground cumin

·       ½ teaspoon chili powder

·       Salt and pepper, to taste

FOR THE QUESADILLAS:

·       1 tablespoon canola or grapeseed oil

·       4 large flour tortillas (we use 8-10 inch)

·       The corn filling

·       2 cups shredded Monterey Jack cheese

OPTIONAL GARNISHES FOR SERVING:

·       Additional crumbled cotija cheese

·       Additional sliced jalapenos

·       Chopped fresh cilantro

·       Pico de gallo or salsa

·       Lime wedges

INSTRUCTIONS

KOREAN BBQ BEEF:

• Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.

Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).

Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you’re saving it for later.