Korean Burritos

Courtesy of Joanne Choi, WeekofMenus

Serves 4 (but easily expandable…make your own burrito bar.)

1 lb Korean marinated flank steak, cooked and rested.

Mixed Greens
1 head of romaine lettuce (or any other lettuce) shredded
3 scallions cut thinly
1/2 cup cilantro, chopped
2 cucumbers chopped
The vegetables can be left separately (if you anticipate picky eaters who don’t like certain greens like cilantro or cucumber) or you can just toss it all together.

Spicy Sauce
2 tablespoons sambal oelek
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sesame seed
Mix all ingredients in a bowl to combine.  Set aside until needed.

Kimchee Fried Rice
1 cup kimchee finely chopped
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 cups cooked white rice

Heat a fry pan over medium heat.  Add vegetable oil, kimchee, ginger and garlic, and cook until kimchee is softened and translucent.  Time will vary on this based on the ripeness of the kimchee, but anywhere between 4-8 minutes.  Add sesame oil and cooked white rice and continue mixing until the kimchee is evenly distributed through the rice and the rice is colored pink.  Set aside. (cover to keep warm if necessary.)

For Assembly
Tortillas (burrito sized)
Kimchee Fried Rice
Cooked Flank, sliced across the grain
Shredded cheddar cheese
Mixed Greens
Spicy sauce

On a plain tortilla lay a small mound of kimchee fried rice, about 1/2 a cup. Lay on top of it a layer of sliced flank steak.  Sprinkle cheese on top.  Top with mixed greens.  Finish with spicy sauce.

Good luck wrapping! (I found it useful to rely on a piece of tin foil to help.  If you do a party of burritos, have cut up tin foil ready to go to facilitate wrapping the burrito.)