Korean Burrito
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This Korean burrito is bursting with delicious flavors: Load up warm, soft tortillas with steaming rice, succulent Korean pork slow-cooked to perfection with gochujang, fresh herbs, pickled veggies, and a dollop of tangy kimchi mayo. The soft, crunchy, tangy, savory, and spicy elements meld together to tick all the flavor boxes.
For more recipes inspired by Korean flavors, check out this Korean pulled pork pizza and this Korean pulled pork sandwich!
Burritos are so well-loved for countless reasons: they're hearty, flavor-packed, super easy to make, offer a delightful interplay of texture, plus, they're just fun! This Korean burrito pays homage to flavors we love from Korean cuisine, with gochujang and kimchi offering their delicious, distinct, and complex flavors to take your lunch or dinner to the next level.
Ingredients needed
There are three main parts to this delicious Korean burrito ā each element is super simple! This is what you need:
- Korean pulled pork: pork butt, chicken stock, gochujang, honey, and soy sauce.
- Pickled veggies: carrots, cucumbers, daikon radish, rice vinegar, sugar, salt.
- Burrito filling: Rice, cilantro, green onions, mint, kimchi, kimchi mayo
- Tortillas: The final ingredient, large flour tortillas to wrap everything up!
How to make a Korean burrito
These Korean burritos come together in under 15 minutes if you have the rice and pulled pork prepared in advance ā these are the instructions:
- Cook the pork: Put all the ingredients for the Korean pulled pork in a slow cooker and let it simmer until tender. Once done, shred with forks.
- Pickle the veg: Put the veggies in a bowl. Next, boil the rice vinegar, sugar, and salt before pouring the liquid over the vegetables. Then set it aside to let it pickle for several minutes.
- Wrap it up: Warm the tortillas in the microwave before rolling your burrito. Add rice, pulled pork, pickled veggies, fresh herbs, and kimchi. Drizzle with the kimchi mayo before wrapping it all up ā enjoy!
Flavors of Korean burritos
Korean burritos use flavors we associate with Korean cuisine, such as gochujang and kimchi. Both are staples of Korean cooking, and both are delicious! The kimchi has an umami tang with a subtle spice. And the gochujang, a fermented chili paste, brings a savory heat. If you are not sure where to find these ingredients, check in the international food section of your supermarket, or you can find gochujang or kimchi online.
The flavors are well balanced: The pickled veggies provide tang, and the kimchi mayo and pulled pork contribute savory notes which are complemented by the subtle heat from gochujang and kimchi. A burst of freshness from the herbs finishes it all off.
Are Korean burritos spicy?
These Korean, burritos have a mild to medium heat. Although the gochujang is made from fermented red chilis, once it's cooked with the pork and added to the wrap with the other ingredients, the spicy kick is mellowed out. The rice, mayo, veggies, and herbs come together with the subtle kick of the gochujang, resulting in well-balanced flavors that are not overwhelmingly spicy.
What to serve with a Korean burrito
These Korean burritos work as a standalone dish ā make a batch to freeze for easy work lunches!
If you're making it a meal, serve alongside some ginger rice and vegetables like sauteed bok choy and long beans. Throw a nutritious side dish on the table, such as this asian slaw, asian noodle salad, or soy ginger noodles.
If you're feasting, make it a spread by serving alongside other mains, like Korean chicken thighs or gochujang pork chops.
Recipe FAQs
Can I store leftovers?
Yes, if you're planning to eat the leftovers in the following few days, store each element of the burrito separately in an airtight container in the refrigerator and then assemble the burritos fresh. Just make sure to reheat the pulled pork, tortilla, and rice first. Or use the leftovers to make Korean pulled pork sandwiches!
Can I freeze these burritos?
Burritos freeze well and work for meal prep, too ā It's a convenient way to have homemade meals on hand for busy weeks. Wrap each burrito tightly with a wrap or foil to prevent freezer burn and keep the burrito intact, then place it in an airtight container or freezer bag. Put it in the fridge to thaw a day before you wish to enjoy it and reheat it in the oven.
Can I make this gluten-free or dairy-free?
This recipe is dairy-free! To make this gluten-free, you'll need gluten-free tortillas, soy sauce, and gochujang.
Can I use any other ingredients in Korean burritos?
Sure! You can add different ingredients according to your personal preference. Add other pickled veg, such as garlic, red onions, or red cabbage. Add some fresh items for extra crunch, such as lettuce. Or mix up the sauce and add a lime mayonnaise or sriracha mayo (sriracha is a Thai flavor). Add seasonings, like chili flakes or black pepper.
More recipes using gochujang
Korean Burrito Recipe
Ingredients
Korean Pulled Pork
- 2 Ā½ lb pork butt
- Ā¼ cup chicken stock
- 3 tablespoons gochujang
- 2 tablespoon EACH: honey and soy sauce
Quick Pickled Veggies
- 1 cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish (see notes)
- Ā¼ cup rice vinegar
- 2 tablespoons sugar
- Ā¼ teaspoon salt
Burritos Fillings
- 4 large flour tortillas
- 2 cups cooked rice
- Ā½ cup EACH: cilantro, sliced green onions, and mint
- Kimchi (to taste)
- Kimchi mayo (to taste)
Instructions
- Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it's done, shred it using 2 forks. BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your burrito for extra flavor!Ā¼ cup chicken stock, 3 tablespoons gochujang, 2 tablespoon EACH: honey and soy sauce, 2 Ā½ lb pork butt
- Put the carrots, daikon, and cucumbers into a large bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients.1 cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish, Ā¼ cup rice vinegar, 2 tablespoons sugar, Ā¼ teaspoon salt
- Warm the tortillas in the microwave for 30 seconds. Lay one down on a plate and put Ā½ cup of rice in the middle. Top with the pulled pork, some pickled vegetables, a handful of herbs, and some kimchi. Drizzle some kimchi mayo over the top and then roll up your burrito. Repeat with the remaining tortillas.2 cups cooked rice, Ā½ cup EACH: cilantro, sliced green onions, and mint, Kimchi, Kimchi mayo
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dinner ideas!
I made these burritos for dinner last night and they were delicious! So packed with flavor!
What a flavor packed and delicious burrito. I can’t wait to make this again for my family. They are going to love it.
I want to eat this every day, it was SO GOOD. OMG the pickled veggies combined with the flavor of the pulled pork – to die for.
I haven’t made a burrito before so this is a great start for me, thank you so much for sharing.
This was SO GOOD! Absolutely delicious, moreish and seriously tasty. That kimchi running throughā¦yum!
Is this best prepared with Gochujang paste or Gochujang sauce.Thanks in advance. Looks amazing!
We use gochujang paste!
O M G – Taste Extravaganza! My only changes were sriracha added to kimchi mayo, green onion topping, and cauli rice mixed with rice to cut carbs slightly.