Serves 4
45 min
Korean Burritos
Recipe GLPR39076e404710ac
Tender pork tenderloin marinated in a bold Korean-inspired sauce of soy, garlic, ginger, and red pepper, then wrapped in warm flour tortillas with kimchi, rice, fresh vegetables, and lettuce. A fusion-style main course with vibrant flavors and satisfying texture.
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Ingredients
1 pound pork tenderloin, very thinly sliced
3 tablespoons soy sauce
2 tablespoons garlic, minced
½ teaspoon ginger, grated
2 tablespoons brown sugar
2 tablespoons red pepper sauce
1 teaspoon red pepper flakes
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
4 large flour tortillas
2 cups kimchi, chopped
2 cups cooked rice
1 onion, minced
3 whole limes, juiced lime juice
romaine lettuce, chopped
Directions
In a small bowl, whisk together the soy sauce, minced garlic, grated ginger, brown sugar, red pepper sauce, red pepper flakes, rice wine vinegar, and sesame oil to create the marinade.
Place the thinly sliced pork tenderloin in a large shallow dish and pour the marinade over it, tossing to coat all the pieces evenly. Let it sit for 15 minutes to allow the flavors to infuse.
Heat a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the marinated pork slices for 3 to 4 minutes until golden and cooked through, reaching an internal temperature of 145°F. Transfer to a plate.
In the same skillet, add the minced onion and sauté for 2 to 3 minutes until softened and translucent.
Return the cooked pork to the skillet with the onions and toss to combine gently.
Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 1 minute.
Assemble each burrito by laying out a warm tortilla and arranging the cooked rice in the center as the base, leaving space at the edges.
Top the rice with the cooked pork and onion mixture, then add a portion of chopped kimchi, fresh romaine lettuce, and a squeeze of fresh lime juice.
Fold the sides of the tortilla inward, then roll tightly from the bottom up to create a sealed burrito.
Serve immediately while warm.
