Korean Beef Bulgogi Burrito

Serves 4

Time 20 minutes plus minimum 2 hours of marination time

Ingredients

For the Bulgogi Beef

500g porterhouse steak, very thinly sliced

1 brown onion, grated

1 nashi (Asian) pear, grated

2 tbsp soy sauce

¼ cup raw sugar 

1 tsp sesame oil

2 cloves garlic, grated

1 x 2 cm piece ginger, grated

2 tbsp gochujang

1 tbsp sesame seeds

Other

4 large burrito wraps

1 cup tin black beans, drained

1 x 250g packet steamed coconut, chilli and lemongrass basmati rice

1 cup kimchi

½ cup spring onion, thinly sliced

1 cup kewpie mayo 

Method

To a large dish, add all bulgogi ingredients. Toss beef in the marinade until well coated, cover in the fridge for at least 2 hours or overnight if possible.

To cook the beef, heat a frying pan over high heat and in batches, fry the beef stirring for 2-3 minutes. Remove cooked beef to a plate and repeat for the rest of the beef. 

Cook rice as per packet instructions.

Warm drained black beans in a microwave or saucepan.

To build the burrito, onto the wrap add rice, kimchi, black beans, beef, kewpie and spring onion. Fold in ends and wrap into a burrito. 

Toast in a dry fry pan or sandwich press being careful not to squash your burrito too much. Slice in half to serve.