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–+ servings
Korean Burrito

Spicy Korean Burrito: Flavor-Packed and Easy to Make!

This Spicy Korean Burrito combines Mexican staples with bold Korean flavors, making it a must-try fusion dish for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Pickling Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 burritos
Course: Lunch
Cuisine: Korean, Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pulled Pork
  • 3 lb Pork Butt
  • 1 cup Chicken Stock
  • 1/4 cup Gochujang or Sriracha for milder option
  • 2 tbsp Honey or maple syrup for vegan option
  • 1/4 cup Soy Sauce or tamari for gluten-free
For the Pickled Vegetables
  • 1 cup Julienned Carrots
  • 1 cup Julienned Cucumbers
  • 1 cup Julienned Daikon Radish or regular radish as alternative
  • 1 cup Rice Vinegar or apple cider vinegar
  • 2 tbsp Sugar
  • 1 tbsp Salt
For Assembling the Burrito
  • 4 large Flour Tortillas or whole wheat for healthier option
  • 2 cups Cooked Rice or quinoa for gluten-free
  • 1/2 cup Cilantro or parsley as substitute
  • 1/2 cup Green Onions
  • 1/2 cup Mint or parsley as substitute
  • 1 cup Kimchi adjust for spice tolerance
  • 1/2 cup Kimchi Mayo or mix regular mayo with chili sauce

Equipment

  • Slow Cooker
  • mixing bowl
  • saucepan
  • Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Pulled Pork: Place pork butt into slow cooker. Combine chicken stock, gochujang, honey, and soy sauce in a bowl. Pour over pork and cook on high for 4-6 hours or low for 8-10 hours until tender.
  2. Pickle the Vegetables: Toss julienned carrots, cucumbers, and daikon radish in a bowl. Bring rice vinegar, sugar, and salt to boil in a saucepan. Pour over veggies and allow to pickle.
  3. Assemble the Burritos: Shred the pork. Warm tortillas in skillet for 30 seconds per side. Layer cooked rice, shredded pork, pickled veggies, fresh herbs, and kimchi mayo in the center of each tortilla.
  4. Roll and Serve: Fold sides of tortilla and roll tightly from the bottom enclosing the filling. Grill burritos in skillet for 1-2 minutes per side until golden brown, serve warm.

Nutrition

Serving: 1burritoCalories: 550kcalCarbohydrates: 70gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

This recipe is meal prep friendly; store components separately for easy assembly anytime.

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