As I stood in my kitchen, the rich aroma of slow-cooked pork wafted through the air, making my mouth water with anticipation. Today, I’m excited to share my twist on a classic favorite: the Korean Burrito with Slow Cooked Pork and Kimchi Mayo. This dish beautifully melds warm, soft tortillas with savory, tender pork that’s been simmered to perfection, complemented by zesty kimchi mayo and fresh herbs. Not only is it a crowd-pleaser, but it also allows you to enjoy a hearty meal without spending hours in the kitchen. Plus, it’s easily adaptable to fit gluten-free diets if you opt for the right tortillas. Are you ready to roll up something delicious? Let’s dive into this flavorful fusion!
Why is this Korean burrito special?
Bursting with Flavor: Each bite is an explosion of savory and spicy notes from the tender slow-cooked pork and tangy kimchi mayo, ensuring you’ll crave this dish again and again.
Quick Prep Time: With just a few hours of slow cooking, you can whip this masterpiece together with minimal effort, perfect for busy weeknights!
Versatile Ingredients: You can easily switch out pork for chicken or mix in your favorite veggies, making it adaptable for everyone’s taste buds.
Crowd-Pleasing Meal: Friends and family will love the unique twist on a classic burrito, making it an ideal dish for gatherings or casual dinners.
Gluten-Free Option: Simply use gluten-free tortillas, so everyone can indulge in delicious flavors without worry!
Incredible Texture: Experience the delightful contrast of soft tortillas with crunchy pickled veggies, delivering a satisfying mouthfeel in every bite.
Korean Burrito with Slow Cooked Pork Ingredients
• Dive into a world of flavors with these key ingredients!
For the Pork
• Pork Butt – The main protein source, providing unparalleled tenderness and flavor; pork shoulder is a great substitution.
• Chicken Stock – Adds depth and moisture to the pork; vegetable stock can be used for a lighter option.
• Gochujang – This Korean chili paste packs a flavorful punch; if you prefer milder heat, substitute with Sriracha.
• Honey – Sweetens the dish and balances spiciness; consider using maple syrup for a different flavor note.
• Soy Sauce – Enhances the savory profile; opt for low-sodium soy sauce for better salt control.
For the Pickled Veggies
• Julienned Carrots – Provide crunch and sweetness; feel free to use other crunchy veggies like bell peppers.
• Cucumbers – Add refreshing coolness; pick English cucumbers for less seediness.
• Daikon Radish – Offers a unique flavor and texture; if not available, regular radishes make a fine alternative.
• Rice Vinegar – Delivers the necessary acidity for quick pickling; apple cider vinegar works too.
• Sugar – Sweetens the brine; honey is a great natural alternative.
• Salt – Enhances flavors across the board.
For the Assembly
• Flour Tortillas – These soft tortillas bind the delicious fillings; substitute with gluten-free tortillas if desired.
• Cooked Rice – Provides bulk to the burrito; jasmine rice is recommended for authentic flavor.
• Fresh Herbs (Cilantro, Green Onions, Mint) – Infuse freshness and aroma into each bite; swap with your preferred herbs for personalization.
• Kimchi – Adds a delightful crunch and probiotics; adjust quantity to your taste.
• Kimchi Mayo – A creamy, flavorful dip to enhance your burrito; feel free to adjust the amount based on your love for spice!
Now that you’ve gathered all these fantastic ingredients, you’re just a few steps away from creating a delicious Korean burrito with slow cooked pork and kimchi mayo that will impress everyone at the table!
Step‑by‑Step Instructions for Korean Burrito with Slow Cooked Pork and Kimchi Mayo
Step 1: Prepare the Pork
Start by placing the pork butt into your slow cooker. In a separate bowl, mix together the chicken stock, gochujang, honey, and soy sauce until well combined. Pour this flavorful mixture over the pork, ensuring it’s evenly coated. Set the slow cooker to high and cook for 4 to 6 hours, or on low for 8 to 10 hours, until the pork is fork-tender and easily shredded.
Step 2: Shred the Pork
Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-size pieces. If you’d like a thicker sauce, pour the cooking liquid into a saucepan and simmer over medium heat for about 10 minutes until reduced. Return the shredded pork to the sauce for maximum flavor before assembling your burritos.
Step 3: Pickle the Veggies
While the pork is cooking, prepare your quick-pickled vegetables. In a bowl, combine the julienned carrots, cucumbers, and daikon radish. In a small saucepan, bring the rice vinegar, sugar, and salt to a boil, stirring until dissolved. Pour this hot mixture over the veggies and toss well. Allow them to sit for about 15 to 20 minutes to develop their tangy flavor.
Step 4: Warm the Tortillas
To make rolling the burritos easier, warm your flour tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or microwave them for 15-20 seconds, wrapped in a slightly damp paper towel. Warming the tortillas will make them pliable and less likely to tear during assembly.
Step 5: Assemble Burritos
Now it’s time to assemble your delicious Korean burrito with slow cooked pork and kimchi mayo! Start with a warm tortilla and layer it generously with cooked rice. Add a scoop of the shredded pork, followed by the pickled veggies and a handful of fresh herbs. Don’t forget to drizzle on the kimchi and a dollop of kimchi mayo for that extra zing.
Step 6: Roll and Serve
To roll your burrito, fold in the sides of the tortilla and then tightly roll it away from you, enclosing the fillings securely. Place the burrito seam side down on a plate. If desired, slice it in half to reveal the colorful, mouthwatering layers. Serve immediately and savor this delightful fusion of flavors in every bite!
What to Serve with Korean Burrito with Slow Cooked Pork and Kimchi Mayo
Set the stage for an unforgettable meal by pairing these vibrant flavors with delightful sides that create a harmony of taste and texture.
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Crispy Asian Slaw: A light and refreshing mix of cabbage, carrots, and a tangy dressing that contrasts beautifully with the rich burrito.
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Zesty Cucumber Salad: Cool, crisp cucumbers drizzled with sesame oil and rice vinegar enhance the savory spices, providing a refreshing bite.
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Steamed Edamame: Lightly salted edamame pods add a satisfying crunch and protein boost, creating a delightful counterpoint to the burrito.
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Spicy Kimchi: Amplify the Korean essence with additional kimchi; its fermented crunch and heat perfectly complement the savory pork.
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Savory Miso Soup: A warm, comforting bowl of miso soup complements the hearty burrito beautifully while balancing out flavors with its umami-rich broth.
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Green Tea: A soothing cup of green tea not only cleanses the palate but also enriches the dining experience with its earthy undertones.
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Lemon Sorbet: For dessert, a tart lemon sorbet refreshes and cleanses the palate after the spicy flavors, leaving a sweet finish to the meal.
How to Store and Freeze Korean Burrito
Fridge: Store assembled burritos wrapped in foil or plastic wrap for up to 3 days. To keep the tortillas from getting soggy, separate the filling and wrap them individually.
Freezer: You can freeze the burritos for up to 3 months. Wrap each burrito tightly in plastic wrap, then place in a freezer bag to prevent freezer burn.
Reheating: To reheat, remove the plastic wrap and wrap the burrito in foil. Bake at 350°F (175°C) for 20-25 minutes or until heated through. The Korean burrito with slow cooked pork and kimchi mayo is best enjoyed fresh but can be reheated easily!
Ingredient Storage: Keep leftover pickled veggies in an airtight container in the fridge for up to 2 weeks, allowing flavors to develop even further.
Make Ahead Options
These Korean Burritos with Slow Cooked Pork and Kimchi Mayo are perfect for busy home cooks looking to streamline meal prep! You can prepare the slow-cooked pork and pickle the veggies up to 3 days in advance. Simply cook the pork and allow it to cool before shredding; store in an airtight container in the refrigerator. The quick-pickled veggies can also be made ahead and kept in a jar, ensuring they stay crunchy and vibrant. When you’re ready to enjoy, reheat the pork gently and assemble the burritos with freshly warmed tortillas for a delightful meal that feels just as special, yet saves you precious time on busy nights.
Expert Tips for Korean Burrito
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Cook to Tenderness: Ensure the pork is fully cooked and tender before shredding for that melt-in-your-mouth texture in your Korean burrito with slow cooked pork and kimchi mayo.
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Adjust the Heat: Modify the amount of gochujang based on your spice tolerance to tailor the level of heat in each bite.
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Cool Before Rolling: Allow your filling ingredients to cool slightly before assembly; this makes rolling easier and prevents tortilla tears.
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Use Fresh Tortillas: For the best texture, use fresh tortillas; consider warming them on a skillet for a few seconds to enhance pliability.
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Customize Your Fillings: Feel free to swap in your favorite proteins or vegetables; versatility means everyone can enjoy their perfect version of this burrito.
Korean Burrito with Slow Cooked Pork Variations
Feel free to get creative and personalize your Korean burrito to suit your taste preferences!
- Chicken Thighs: Substitute pork with bone-in chicken thighs for a juicy alternative. Adjust cooking time to achieve tenderness.
- Vegan Option: Replace pork with hearty jackfruit seasoned with gochujang for a plant-based delight without sacrificing flavor.
- Spicy Kick: Add sliced jalapeños or a drizzle of sriracha for an extra layer of heat that will awaken your taste buds.
- Creamy Twist: Mix creamy avocado into your burrito for a luscious texture that balances the spicy flavors wonderfully.
- Herb Variety: Experiment with fresh herbs like basil or parsley for a refreshing twist that complements the traditional flavors beautifully.
- Rice Variants: Swap jasmine rice for quinoa or cauliflower rice for added nutrition and a fun texture.
- Crunchy Element: Toss in some crushed sesame crackers for an unexpected crunchy texture that contrasts beautifully with the soft burrito.
- Cheesy Finish: Sprinkle some shredded cheese like mozzarella or pepper jack before rolling for a melty, indulgent addition loved by cheese lovers.
For an even more flavorful experience, consider pairing your burritos with a refreshing side like Asian coleslaw. The options are endless, so mix and match until you find the perfect combination that makes your heart sing!
Korean Burrito with Slow Cooked Pork and Kimchi Mayo Recipe FAQs
What type of pork should I use for this recipe?
Absolutely! For the best results, I recommend using pork butt, which provides tenderness and flavor. If you can’t find it, pork shoulder is a great alternative that works well too.
How long can I store the assembled burritos in the fridge?
You can store assembled burritos wrapped in foil or plastic wrap for up to 3 days. To ensure the tortillas don’t get soggy, I suggest separating the filling and wrapping them individually in the fridge.
Can I freeze leftover burritos?
Yes, you can freeze the burritos for up to 3 months! I recommend wrapping each burrito tightly in plastic wrap and then placing them in a freezer bag to prevent freezer burn. Don’t forget to label them with the date so you can keep track!
What should I do if my pork isn’t tender after cooking?
Very! If your pork isn’t tender after the recommended cooking time, simply let it cook for an additional hour. Check its internal temperature; it should ideally reach at least 195°F (90°C) for easy shredding. If using a slow cooker, you can leave it on low and check periodically.
How do I adjust this recipe for dietary restrictions, like gluten-free diets?
For a gluten-free option, simply use gluten-free tortillas! Also, make sure to choose a gluten-free soy sauce or tamari if you’re using soy sauce in the pork marinade.
Can I use other vegetables for pickling?
Of course! If daikon radish is not available, you can use regular radishes or even bell peppers. I often mix and match based on what’s in season or what I have on hand, which keeps it fresh and exciting!
Savory Korean Burrito with Slow Cooked Pork and Kimchi Mayo
Ingredients
Equipment
Method
- Prepare the Pork: Place the pork butt into your slow cooker. Mix together chicken stock, gochujang, honey, and soy sauce until well combined. Pour the mixture over the pork and cook on high for 4-6 hours or low for 8-10 hours.
- Shred the Pork: Remove the pork and shred it into bite-sized pieces. For a thicker sauce, simmer the cooking liquid in a saucepan for about 10 minutes and return shredded pork to the sauce.
- Pickle the Veggies: In a bowl, combine the carrots, cucumbers, and daikon. Boil rice vinegar, sugar, and salt, then pour over veggies. Let sit for 15-20 minutes.
- Warm the Tortillas: Warm flour tortillas in a skillet for about 30 seconds on each side or microwave for 15-20 seconds.
- Assemble Burritos: Layer a warm tortilla with rice, shredded pork, pickled veggies, fresh herbs, kimchi, and kimchi mayo.
- Roll and Serve: Fold in the sides of the tortilla and tightly roll it away from you. Serve with the seam side down.
