Korean BBQ Beef Burritos

Instructions

1. Marinate the beef
   In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the thinly sliced beef and toss to coat. Let marinate for at least 15 minutes or up to 4 hours in the refrigerator.
2. Prepare the kimchi slaw
   In a separate bowl, mix the chopped kimchi, shredded carrots, half of the green onions, and rice vinegar. Set aside to allow flavors to meld while preparing the rest of the ingredients.
3. Cook the bulgogi beef
   Heat a large skillet over medium-high heat. Remove beef from marinade (discard excess marinade) and cook in batches for 2-3 minutes until the meat is browned and slightly caramelized. Transfer to a plate and keep warm.
4. Make the gochujang sauce
   In a small bowl, mix gochujang with 2 tablespoons of water to create a spicy sauce with a consistency that can be drizzled. Adjust thickness with more water if needed.
5. Warm the tortillas
   Heat the flour tortillas in a dry skillet for about 30 seconds on each side or wrap them in damp paper towels and microwave for 30 seconds until warm and pliable.
6. Assemble the burritos
   Lay each tortilla flat and spread ½ cup of cooked rice in the center, leaving about 2 inches from the edge. Top with a portion of the bulgogi beef, followed by the kimchi slaw. Drizzle with the gochujang sauce.
7. Roll the burritos
   Fold in the sides of each tortilla, then roll from the bottom up, tucking in the sides as you go to create a tight burrito. If needed, secure with toothpicks or wrap in foil to keep closed.
8. Serve and garnish
   Cut each burrito in half diagonally and arrange on plates. Garnish with remaining green onions and toasted sesame seeds. Serve immediately with extra gochujang sauce on the side for dipping.