Korean Beef Bulgogi Burritos Recipe

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