Name: Korean Burritos with Gochujang Beef and Sriracha Mayo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean-Mexican Fusion
Ingredients: 500g (1.1 lb) beef sirloin, thinly sliced; 3 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 cup cooked jasmine rice; 1 cup shredded lettuce; 1 medium carrot, julienned; 4 large flour tortillas; 1/2 cup mayonnaise; 2 tbsp sriracha sauce; 1 tbsp rice vinegar; 1/4 cup sliced green onions; 1 tsp toasted sesame seeds

Korean Burritos with Gochujang Beef and Sriracha Mayo represent a delicious fusion of Korean and Mexican cuisine, blending the spicy, savory flavors of Korea with the convenient, portable nature of a burrito.

This creative meal combines the deep umami of gochujang-marinated beef, crunchy vegetables, fluffy rice, and a creamy, zesty sriracha mayo sauce all wrapped in a soft tortilla. The result is a vibrant, flavor-packed meal that satisfies every palate.

Gochujang, a staple Korean chili paste, imparts a distinctive spicy-sweet kick, while the sriracha mayo adds a creamy, tangy element that ties everything together. Burritos have long been loved for their versatility and ease, and by incorporating Korean flavors, this dish takes the classic concept to a new level.

Whether you’re a fan of Korean barbecue or simply love trying new flavor combinations, this recipe is sure to become a favorite. For those unfamiliar with gochujang, it’s a fermented condiment that’s integral to Korean cooking, often used in dishes like bibimbap and tteokbokki.

You can find more about gochujang and its uses on sites such as Serious Eats. By following this recipe, you’ll discover how easy it is to bring a taste of Korea to your table, wrapped in the familiar and beloved burrito form.

Ingredients for Korean Burritos with Gochujang Beef and Sriracha Mayo

500g (1.1 lb) beef sirloin or ribeye, thinly sliced
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil

1 tablespoon brown sugar
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon rice vinegar

1 tablespoon vegetable oil
2 cups cooked jasmine or short-grain rice
1 cup shredded napa cabbage or green cabbage
1 cup julienned carrots

1/2 cup thinly sliced cucumber
1/2 cup kimchi, chopped
4 large flour tortillas (burrito size)
2 green onions, sliced

2 tablespoons toasted sesame seeds
Salt and black pepper to taste
For the Sriracha Mayo:
1/2 cup mayonnaise

2 tablespoons sriracha sauce
1 teaspoon lime juice
1 teaspoon honey

Instructions for Making Korean Burritos with Gochujang Beef and Sriracha Mayo

In a medium bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, minced garlic, ginger, and rice vinegar to create the marinade.
Add the thinly sliced beef to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 4-6 minutes, stirring frequently, until browned and cooked through. Season with salt and pepper to taste.
In a small bowl, mix mayonnaise, sriracha sauce, lime juice, and honey to prepare the sriracha mayo. Adjust heat to taste.

Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
To assemble each burrito, place a tortilla on a flat surface. Add a layer of rice in the center, followed by the gochujang beef, cabbage, carrots, cucumber, chopped kimchi, and green onions.
Drizzle generously with sriracha mayo and sprinkle with toasted sesame seeds.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.

Repeat with remaining ingredients. Serve immediately, or wrap in foil for an on-the-go meal.

Nutritional Information

Korean Burritos with Gochujang Beef and Sriracha Mayo offer a balanced combination of macronutrients and micronutrients in each serving. On average, a single burrito contains approximately 600-700 calories, making it a hearty meal option.

The beef provides a high-quality protein source, crucial for muscle maintenance and satiety, while the rice offers complex carbohydrates for sustained energy. The inclusion of fresh vegetables such as cabbage, carrots, and cucumbers adds dietary fiber, vitamins A and C, and beneficial antioxidants.

The gochujang and kimchi contribute probiotics and unique micronutrients, supporting digestive health and immune function. The sriracha mayo, though rich and flavorful, does add some saturated fats, so moderation is key if you're watching your fat intake.

For those seeking to reduce calories or fat, consider using light mayonnaise or Greek yogurt in your sriracha sauce. For a detailed breakdown of nutritional values and the health benefits of each ingredient, visit resources such as Healthline's guide to gochujang.

This recipe can be adjusted to fit various dietary needs, offering a flexible, nutritious, and satisfying meal for most eaters.

Wine/Beverage Pairings With Korean Burritos with Gochujang Beef and Sriracha Mayo

Pairing beverages with Korean Burritos with Gochujang Beef and Sriracha Mayo is all about balancing the dish’s bold and spicy flavors. For wine lovers, a slightly off-dry Riesling or Gewürztraminer works well to counter the spice and complement the sweetness of the gochujang marinade.

If you prefer beer, a crisp lager or a light wheat beer will cleanse the palate and refresh your senses.

For a non-alcoholic option, try iced green tea or a lightly sweetened barley tea (boricha), both of which are popular in Korea and provide a cooling, earthy contrast to the heat of the burrito.

For those who enjoy creative beverages, a sparkling yuzu lemonade or ginger beer can add a zesty, tangy element that pairs perfectly with the complex flavors of the dish.

Cooking Tips and Variations

To make the most out of your Korean Burritos with Gochujang Beef and Sriracha Mayo, consider a few expert tips and variations. First, marinating the beef overnight will intensify the flavor, so plan ahead if possible.

If you prefer a leaner option, substitute beef with chicken, tofu, or tempeh for a delicious vegetarian or plant-based alternative. For extra crunch and nutrition, add sliced radish, lettuce, or even bean sprouts to the filling.

Brown rice or cauliflower rice can be swapped for white rice if you’re aiming for lower carbs or a higher fiber content.

Adjust the heat level of both the gochujang marinade and the sriracha mayo according to your taste; you can add more or less chili paste or sriracha as desired. For a healthier sauce, try using Greek yogurt instead of mayonnaise for the sriracha mayo.

When rolling your burritos, avoid overfilling to prevent them from bursting. If you like a crispy exterior, grill the wrapped burritos in a hot pan for 1-2 minutes per side until golden brown.

For those who enjoy meal prep, the individual components can be made ahead and stored separately for quick assembly throughout the week. Explore other Korean-inspired fillings, such as bulgogi or spicy pork, to keep your meals interesting.

By customizing ingredients and techniques, Korean Burritos with Gochujang Beef and Sriracha Mayo can easily become a go-to meal for any time of day.

Serving Suggestions

Korean Burritos with Gochujang Beef and Sriracha Mayo are best served fresh and warm, with the fillings still juicy and the tortilla soft. Present your burritos on a large platter, cut in half on the diagonal to reveal the colorful layers within.

Garnish with extra sliced green onions, a sprinkle of sesame seeds, and, if desired, a drizzle of additional sriracha mayo for extra flair. Accompany the burritos with small bowls of pickled radish or daikon, fresh kimchi, and lightly dressed salads for a complete meal.

For a party or casual gathering, consider setting up a burrito bar where guests can customize their own with a variety of toppings and sauces. These burritos also travel well, making them ideal for packed lunches, picnics, or road trips.

To keep them warm, wrap each tightly in foil and store in an insulated container. If reheating is necessary, warm in a skillet or oven wrapped in foil to maintain the tortilla’s softness.

Korean Burritos with Gochujang Beef and Sriracha Mayo can also be made in advance; simply keep the components separate and assemble just before serving for the best texture and flavor.

Korean Burritos with Gochujang Beef and Sriracha Mayo Health Benefits

Korean Burritos with Gochujang Beef and Sriracha Mayo offer several health benefits when prepared with fresh, wholesome ingredients. The beef provides essential amino acids and is a rich source of iron, which supports red blood cell function and energy levels.

Gochujang, made from fermented chili peppers, brings probiotics that aid in gut health, while kimchi—a fermented vegetable staple—adds even more probiotic benefits, along with fiber and vitamins.

Using fresh vegetables like cabbage, carrots, and cucumber boosts your intake of antioxidants, vitamins A and C, and dietary fiber, all of which are vital for immune system support and digestive health.

Rice supplies complex carbohydrates for energy, and swapping in brown rice or a whole grain tortilla can further increase the fiber and micronutrient content. The dish can be tailored to suit various dietary preferences, including lower-fat or vegetarian options, by adjusting the protein and sauce ingredients.

For more on the health benefits of Korean ingredients, check out WebMD's guide to kimchi and fermented foods. Overall, this fusion recipe strikes a great balance between indulgence and nutrition, making it a wholesome addition to your meal rotation.

FAQs About Korean Burritos with Gochujang Beef and Sriracha Mayo

Can I make Korean Burritos with Gochujang Beef and Sriracha Mayo ahead of time?

Yes, you can prepare all the individual components (beef, rice, vegetables, and sauces) in advance and store them separately in the refrigerator. Assemble the burritos just before serving to ensure the tortillas remain fresh and the fillings stay juicy.

What can I substitute for gochujang if I can’t find it?

If gochujang isn’t available, try mixing a combination of miso paste, chili paste (such as sambal oelek), and a touch of honey or brown sugar to mimic its spicy-sweet, umami flavor. However, authentic gochujang is recommended for the best results.

Are Korean Burritos with Gochujang Beef and Sriracha Mayo spicy?

The recipe has a moderate spice level due to the gochujang and sriracha, but you can adjust the heat by using less of each or adding more vegetables to balance the spice.

Can I make this recipe vegetarian or vegan?

Absolutely! Substitute the beef with tofu, tempeh, or seitan, and use vegan mayonnaise for the sriracha mayo. Ensure your tortillas are free from animal products if you follow a strict vegan diet.

What’s the best way to store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and rice as needed, and assemble your burritos just before serving for the best texture.

Korean Burritos with Gochujang Beef and Sriracha Mayo bring together the best of two culinary worlds, delivering a meal that’s bold, satisfying, and endlessly customizable. Whether you’re cooking for family, entertaining friends, or simply indulging your craving for global flavors, this recipe offers a fun, delicious way to explore new tastes. The spicy-sweet beef, cool veggies, and creamy spicy mayo all wrapped in a warm tortilla make for a meal that’s as visually appealing as it is delicious. Don’t hesitate to experiment with different fillings, sauces, and serving styles to make this dish your own. With its fusion of robust Korean and Mexican flavors, Korean Burritos with Gochujang Beef and Sriracha Mayo are sure to become a new favorite in your kitchen.