Korean Burrito

Korean-Mexican fusion is a pretty popular combo these days. The idea for this meal came after I made the spicy Korean pork a few weeks ago, when someone on my facebook page said that I should use the marinade to make a pulled pork. I loved the idea, and thought I would just make a sandwich out of it with kimchi instead of the normal coleslaw topping. A few days before I planned to make it, the burrito idea came about. The flavors worked really well together, and I think that this was one of the best things I have made in a while!

The beginnings of the marinade. The pork sat in this overnight, then was placed in a slow cooker over a bed of onions and garlic.

After I shredded all the pork, I took the onions and garlic and mashed them up and added them into the meat.

I made a quick salsa with cucumbers.

Kimchi is a serious ingredient that has been perfected over the years and takes a lot of time to ferment. There isn’t many things that I would prefer from a can or jar over homemade, but kimchi is one of them. When you open the jar, it spills over like a shaken can of soda!

I chopped this up to make it easier to pack in a burrito.

Jasmine rice with a little cilantro, and some edamame steamed for about 8 minutes.

The kimchi and salsa go next.

It’s hard to explain to you guys just how good these were.

The flavors were amazing and the balance of Korean and Mexican was perfect.

Everyone who has had one has raved about it for days! I have some left in the fridge that I plan on eating for lunch today, and I can’t wait!

I had about 4 lbs of pork sholder that I marinaded in about a cup of gochujang, 1/4 cup sesame oil, 1/4 cup brown sugar, and a few tablespoons of soy sauce. The next day I put 6 cloves of garlic and one sliced onion into the base of a slow cooker. I dumped the pork and marinade into the cooker over the onions and added about 1 cup of water. I went to work and left it on low about 8 hours. Shredded the pork, then drained the fat from the cooking liquid and then added it to the pork until it was juicy. I then took the onions and garlic from the slow cooker and mashed them and added to the pork.

The edamame was from a frozen bag. I steamed them for 8 minutes.

The rice was jasmine and had a little cilantro and sesame oil in it.

The salsa was one large tomato, 1 small clove of garlic, 1/4 of an onion, 4 jalapeno peppers, 2 cucumbers, and a little cilantro. I added a few tablespoons of rice wine vinegar, salt, and pepper.

Kimchi was form the store

If you want to wrap a nice buritto, steam the wrap like they do at chipotle, but if you cant do that, wipe it with a damp paper towel and put it in the microwave for 20 seconds. the next tip is to wrap it in foil and let it sit 5 minutes before eating.

So tasty!


  1. Are those carrots in your bland colored Kimchi? Tsk tsk. You gotta get on Cosmos Kimchi. They sell it at Costco (or at least at the Costco’s out here in Southern California!) or I’m sure you could order it online. To me, the right kimchi is ESSENTIAL and I definitely think this brand is the BEST! Give it a try, let me know what you think.
    Otherwise, the burrito looks INSANELY delicious! Big ups.

  2. Those look way beyond really tasty.
    The way I grew up softening a tortilla was to spin it, half on the burner, for a few seconds each side. It never occurred to me to steam it, but that would be great if one really wanted a really tight wrap and felt like going to the bother.

  3. Haha the main reason I didnt make kimchi is cause i didnt want people fighting about it in the comments, but you guys did anyways! FUN!
    no for real though, I dont have that wine fridge you had in bermuda to help me keep it the right temp and stuff, and I knew no mater how i made it someone wouldnt be happy, AND i dindt have 2 weeks to let it sit around, so that’s why I bought…

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