Korean Beef Bulgogi Burritos Recipe

Serves: 4 Save

Ingredients (20)

  • 1/3 cup (80ml) soy sauce
  • 3 tablespoons (45g) sugar
  • 1 tablespoon (15ml) toasted sesame oil
  • 1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note)
  • 4 medium cloves garlic, minced or grated
  • 2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece
  • 1 1/2 pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than 1/8 inch thick (see note)
  • 3 scallions, white and light green parts only, sliced into 2-inch lengths
  • 1/4 of a medium yellow onion, halved crosswise, then thinly sliced pole to pole
  • 2 tablespoons (30ml) neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed
  • 1 cup (235ml) sour cream
  • 1 tablespoon (15ml) Korean gochujang chili paste
  • 4 cups (700g) hot cooked short-grain rice
  • 4 large flour tortillas (12-inch recommended), warmed
  • Chopped kimchi, for stuffing burritos
  • Danmuji (Korean Pickled Daikon Radish), for stuffing burritos
  • 2 cups finely shredded red cabbage (from 1 head)
  • 2 cups cilantro leaves and tender stems (2 ounces; 60g)
  • 3 scallions, white and light green parts only, thinly sliced
  • Lime wedges, for serving

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