Foryoueats: Korean Beef Bulgogi Burritos Recipe

Name: Foryoueats: Korean Beef Bulgogi Burritos Recipe
Total time: 25 min
Ingredients: For the Marinated Beef:; 1/3 cup (80ml) soy sauce; 3 tablespoons (45g) sugar; 1 tablespoon (15ml) toasted sesame oil; 1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note); 4 medium cloves garlic, minced or grated; 2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece; 1 1/2 pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than 1/8 inch thick (see note); 3 scallions, white and light green parts only, sliced into 2-inch lengths; 1/4 of a medium yellow onion, halved crosswise, then thinly sliced pole to pole; 2 tablespoons (30ml) neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed; For the Burritos:; 1 cup (235ml) sour cream; 1 tablespoon (15ml) Korean gochujang chili paste; 4 cups (700g) hot cooked short-grain rice; 4 large flour tortillas (12-inch recommended), warmed; Chopped kimchi, for stuffing burritos; Danmuji (Korean Pickled Daikon Radish) , for stuffing burritos; 2 cups finely shredded red cabbage (from 1 head); 2 cups cilantro leaves and tender stems (2 ounces; 60g); 3 scallions, white and light green parts only, thinly sliced; Lime wedges, for serving

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This Korean Beef Bulgogi Burrito recipe combines marinated beef with hot cooked short-grain rice, sour cream mixed with Korean gochujang chili paste, and a variety of fresh toppings like kimchi,...

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Ingredients

For the Marinated Beef:
1/3 cup (80ml) soy sauce
3 tablespoons (45g) sugar
1 tablespoon (15ml) toasted sesame oil
1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note)
4 medium cloves garlic, minced or grated
2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece
1 1/2 pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than 1/8 inch thick (see note)
3 scallions, white and light green parts only, sliced into 2-inch lengths
1/4 of a medium yellow onion, halved crosswise, then thinly sliced pole to pole
2 tablespoons (30ml) neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed
For the Burritos:
1 cup (235ml) sour cream
1 tablespoon (15ml) Korean gochujang chili paste
4 cups (700g) hot cooked short-grain rice
4 large flour tortillas (12-inch recommended), warmed
Chopped kimchi, for stuffing burritos
Danmuji (Korean Pickled Daikon Radish) , for stuffing burritos
2 cups finely shredded red cabbage (from 1 head)
2 cups cilantro leaves and tender stems (2 ounces; 60g)
3 scallions, white and light green parts only, thinly sliced
Lime wedges, for serving