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.
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!
¼ cup chicken stock, 3 tablespoons gochujang, 2 tablespoon EACH: honey and soy sauce, 2 ½ 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, ¼ cup rice vinegar, 2 tablespoons sugar, ¼ teaspoon salt
Warm the tortillas in the microwave for 30 seconds. Lay one down on a plate and put ½ 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, ½ cup EACH: cilantro, sliced green onions, and mint, Kimchi, Kimchi mayo
Notes
If daikon radish isn't available to you, either omit it or use regular, round radishes.