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This came out ridiculously good. The flavours and textures are great together. One of my favourite recipes of yours to date.
Smadar B
Alright kids, enough playing around. It’s time to get food serious over here.
Let’s start by loading a soft flour tortilla with ridiculously tasty garlicky-n-gingery beef, spicy kimchi, steaming white rice, cilantro and basil and just generally herbs to the max, and a big dollop of yum yum sauce. Like a burrito mashup.
And then we shall follow that up by loosely calling it a fusion-style Korean BBQ Burrito.
The ultimate definition of food serious right there.
HOW TO MAKE OUR KOREAN BBQ BURRITO:
And now, for a brief breakdown of all the ways in which this recipe and recipe title is delicious and not technically correct.
First – the meat is not *technically* BBQ as in hot grill BBQ. I put it in the slow cooker because it was easier that way. And then it turned out SO DELICIOUS that I couldn’t go back. So, I dunno, go on and judge me. But also, BBQ would also be delicious.
Second – Korean is a loose descriptor. I claim no authenticity (it’s a Korean burrito, so right there we’re in trouble). I DID watch several videos to learn how to make Korean-style beef and I AM using kimchi to attempt legitimacy, but mostly this is just me playing around with the beloved flavors and styles of Korean-influenced, Mexican-style street food.
And finally, for an exciting piece of news: these are actually SO easy to make (see pics with labels) and they will provide you with a heavy duty bangkok burrito stock pile for your freezer which is awesome for times like, say, just as an example, the empty-fridge day after a Fourth of July weekend.
We may or may not have made these into loaded tacos over the Fourth of July weekend and our besties may or may not have declared them the BEST TACOS they’ve ever had and if you need me I’ll just be over here making triple batches of the meat for future taco and burrito needs, okay?
Korean BBQ Burrito
- Total Time: 3 hours 20 minutes
- Yield: about 5 burritos 1x
Description
Fusion food at its finest! Korean BBQ Beef, rice, kimchi, and yum yum sauce all rolled up in a soft flour tortilla.
Ingredients
For the Korean BBQ Beef
- 2 lbs. top sirloin
- 2 pears, peeled and cut into chunks
- 2-inch knob of ginger
- 4 cloves garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
For the Burritos
- cooked rice
- cilantro, basil, green onions, maybe even mint if you’re bold
- kimchi
- sriracha mayo or yum yum sauce
- large flour tortillas
Instructions
- KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
- Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
- Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you’re saving it for later. (We freeze these for easy dinners and lunches, and we also eat many of them immediately because they’re so darn good.)
Notes
Warming the tortilla a bit makes it easier to roll.
I’ve also done the meat on low in the slow cooker for about 9 hours and it was still really good, but a little more dry than the shorter time on high heat, so go for the shorter time if you can. I’ve also done this in a traditional BBQ sense (like, on a hot skillet or grill, for example, this recipe) and that is equally as good.
If you can’t find kimchi, just toss a store-bought coleslaw mix with the spicy mayo or yum yum sauce. You won’t get the tang of the fermentation, but the crunch is on point.
Also — extra filling makes for great tacos!
Nutrition info is just for the Korean BBQ Beef and does not include the tortillas or any of the burrito fillings.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Korean-Inspired
Keywords: korean burrito, beef burrito, korean beef burrito
One More Thing!
This recipe is part of our collection of yummy beef recipes. Check it out!
Thank you for another great recipe. These are so easy and so good! It’s also nice to have a crockpot recipe that doesn’t take all day! Thanks again.
Wondering if this could be done in the Instant Pot instead of the slow cooker? Thoughts on how long that might take?
Can these be made in an instant pot?
This looks amazing! We don’t eat beef however; do you think I could sub a cut of pork or even chicken for the beef? Thank you!
Yes, pork would be great!
Can I use bottom round roast beef?
We haven’t tried, but it should work just fine.
Can I make this with beef stew beet and braise in the oven?
Yes, braising the beef in the oven will work!
Anyone cooked the meat in the instapot? Any tips for that? My slow cooker is toast. Thanks! Looks so yummy!
This should work great in the Instant Pot! I’d cook for 30-45 minutes until the meat is fork tender.
Why pears? Does it make the meat tender?
I know this is an older recipe just going off the timestamp on the other comments, but now that I’ve made this over 10 times I thought I should jump in here and say it’s delicious. I can never remember which KBBQ recipe from Pinch of Yum i use, but I think it’s this one because I always add it into the crock pot. anyway, it’s so frigging good.
I usually follow the note and use chuck roast because it’s often on sale and I like the texture in a rice bowl. But sometimes I’ll find sirloin on sale too and that’s my favorite way to go. really can’t go wrong with either.
Then I add rice, red cabbage, green onion, cilantro, cucumbers, steamed broccoli, shredded carrots, avocado… yeah I really load it up with veggies in an attempt to veg it up and bulk it up so I can have lots of leftovers.
How can I make the beef in the instant pot? I don’t own a slow cooker and usually make my meat in the IP:)
You could follow the directions for the meat in this recipe! https://no-exerci.today/instant-pot-korean-beef-tacos%3C/a%3E%3C/p%3E
Been making this recipe for a couple years now with a modification using high quality ground beef on the stovetop – no slow cooking at all. It makes it an easy weeknight meal that needs little planning and uses lower cost beef. We absolutely love it!
If you’re hesitating to try this because your store doesn’t carry top sirloin or the cost or you’re terrible at planning ahead and putting together a slow cooker meal, then sub with high quality ground, like ground sirloin. I’ve been able to use the regular ground from the half cow we bought because it’s very high quality but when I go back to store bought beef, I’ll use ground sirloin.
How do you make the slaw for the burrito thank you
Hi,
How do you freeze these and how do you defrost them?
Thanks!
Amy
Easily one of our pinch of yum favorites! We make this all the time as rice bowls but the combination of flavors is incredible and it’s SO easy. I’ve even just cooked up some beef tips instead of the slow cooker and it’s the perfect meal. We make it all the time
Our family LOVES these! We also make them as bowls! I typically use fresh pears. What are your thoughts about using canned? We’re traveling with a large group soon and I’m not sure fresh pears will be available at our destination. Curious if canned provide the same flavor?
Canned works well here!
The beef doesn’t absorb any of the additional flavors in the slow cooker. Seems like the better move would be to marinate the steak in the refrigerator, then grill it.
I absolutely love this recipe! I’ve made it for all sorts of ocassions – even for a group of meat-and-potatoes loving loggers & construction workers. I’m not sure the fellas knew what to think about it at first….but they started eating and LOVED it! Thanks for your great recipes and inspiration!
We absolutely love this recipe at my house! Sometimes it’s burritos, sometimes tacos or bowls. It’s so good and so easy. Thank you!
Has anyone made this in a dutch oven/stove top? I need advice on how long I would cook it for….
I just want to say I always look online for inspiration and always end up landing on your site for recipes! You cook what I want to eat! And they always turn our GREAT. My first was the cauliflower burger. Was a huge whit with family even kids loved it. Thank you! “Korean” style burritos are next !
I found your recipe a few years ago. And it has been a staple on our dinner menu! Idk if you still posting, but I’m a happy this page is still available for me to come back too . Lol. It’s really hard to only eat one serving of this. Even my husband loves it!!
So glad to hear it, Cindy! Thanks so much for the review!
Would you recommend after it cooks in the slow cooker to put it in a cast iron to crisp up the meat and give it some color?
It’s not necessary, but you could totally do that to enhance the flavor and give it more texture!
Thin slices of a top steak meat lead to a meat paste when slow cooked. I think next time I’ll use a lower grade tougher meat if I plan to do a slow cook. Otherwise cooking down the sause and doing a quick seat of the steak I feel would do better. But the flavor is very on point.
Just finished up eating your Korean BBQ Burritos…we LOVED them! I used a London Broil…picked up the wrong one..but did everything else the same as recipe.
Definitely a keeper..thanks!!
You may want to update “total time: 28 minutes” at top of the page considering the first step in your recipe is to cook the meat for 3-5 hours.