Kimchi Burrito Recipe

I gotta say, I was really surprised at how warm tortillas smothered in fluffy rice, tangy kimchi, savory bulgogi beef (or tofu when I’m feelin’ veg), melty Monterey Jack cheese, creamy avocado slices, fresh cilantro, and that killer gochujang mayo with a sprinkle of sesame seeds and a squeeze of lime all come together to make a fusion burrito that’s totally become one of my favorite cravings.

I love my Kimchi Burrito recipe cause soft flour tortillas wrap up white rice for energy, well-fermented kimchi for vitamins, and bulgogi for protein, balanced by Monterey Jack cheese, avocado slices and cilantro. A drizzle of gochujang mayo, sesame seeds and a lime squeeze gives it a nutrient rich kick.

Ingredients

• Flour tortillas provide carbohydrate energy and a soft base for fillings.
• Kimchi offers a tangy, spicy kick plus healthy probiotics for your gut.
• Bulgogi beef or tofu supplies protein and satisfying savory flavors throughout.
• Rice is a classic carb that makes the burrito hearty and filling.
• Avocado adds creamy healthy fats and boosts moisture in every bite.
• Cilantro brightens the dish with herbal notes and freshness for flavor complexity.
• Gochujang mayo infuses creamy heat, melding spicy, tangy notes with smooth texture.
• Sesame seeds add a nutty crunch and delicate aroma to finish each bite.
• Lime wedges deliver bright acidity that balance rich, spicy flavors with a fresh twist.

Ingredient Quantities

• 4 large flour tortillas
• 2 cups cooked white rice
• 1 to 1 1/2 cups chopped kimchi (well drained)
• 1 cup cooked bulgogi beef or tofu if you prefer veg
• 1 cup shredded Monterey Jack cheese
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 3 tbsp gochujang mayo (mix some gochujang with mayo if you havent already)
• 1 tsp sesame seeds
• Salt to taste
• Optional: lime wedges for a fresh squeeze

How to Make this

1. Warm the flour tortillas in a dry skillet or microwave until they are soft and a little toasty.

2. Spread a layer of the cooked white rice evenly onto each tortilla and sprinkle a pinch of salt on top.

3. Evenly distribute the well drained chopped kimchi over the rice, using about 1 to 1 1/2 cups total.

4. Add your cooked bulgogi beef (or tofu if you prefer a veg option) on top of the kimchi.

5. Sprinkle shredded Monterey Jack cheese over the beef.

6. Lay the sliced avocado pieces on top, then add the chopped cilantro.

7. Drizzle about a tablespoon of gochujang mayo over each tortilla (or divide the 3 tbsp evenly).

8. Finish by sprinkling a teaspoon of sesame seeds on each one.

9. If you like a bit of extra zest, squeeze a lime wedge lightly over the filling.

10. Fold in the sides and roll up the tortillas tightly to form your burritos and serve while warm.

Equipment Needed

1. A dry skillet or a microwave to warm the flour tortillas
2. A spatula or a regular spoon to spread the cooked white rice
3. A sharp knife and a cutting board for slicing the avocado and chopping the cilantro
4. A colander or strainer to ensure the kimchi is well drained
5. A small bowl for mixing the gochujang mayo if it needs to be made
6. Measuring cups and spoons for the rice, cheese, and spices
7. A set of tongs or fork and spoon to help distribute and layer the ingredients evenly
8. A serving plate to present your burrito rolls while they are still warm

FAQ

• Can I make this recipe vegetarian? Yes, you can simply swap the bulgogi beef with tofu and still get a ton of flavor.
• How do I drain the kimchi properly? Make sure you squeeze out as much liquid as possible or let it sit in a colander for a few minutes to avoid a soggy burrito.
• Can I adjust how spicy my gochujang mayo is? Sure thing, just mix in less gochujang or more mayo until it hits just the right level of heat for you.
• Any tips for wrapping if my tortilla tears? If your tortilla is being stubborn, heat it up a bit in the microwave or on a pan to make it more pliable before rolling.
• How should I store leftovers? Wrap them tightly in foil or put in an airtight container and pop them in the fridge for up to a day or two, though they taste best fresh.

Kimchi Burrito Recipe Substitutions and Variations

• Flour tortillas: You can swap these out for corn tortillas or even whole wheat wraps if you want a different texture.
• Kimchi: If you cant find proper kimchi, try using a spicy sauerkraut mixed with a bit of garlic and ginger.
• Bulgogi beef: Instead of the beef, you might use teriyaki chicken or even marinated mushrooms for a veggie twist.
• Monterey Jack cheese: You could try pepper jack cheese if you want a little extra kick, or even a mild cheddar.
• Gochujang mayo: If you dont have gochujang mayo, just mix some sriracha with mayo or blend gochujang with a bit of Greek yogurt.

Pro Tips

1. Make sure your kimchi is well drained before you add it to the tortillas so they don’t get soggy. If there’s too much liquid, your burrito will end up a bit messy.

2. Warm up your tortillas just right. Heat them in a dry skillet until they’re soft and lightly toasted. If you overdo it they might get too crispy and crack when you fold them.

3. If you choose tofu instead of beef, press it with paper towels first. This gets rid of extra water so it browns better and doesn’t make your burrito watery.

4. When you drizzle that gochujang mayo, try spreading it evenly on the rice first so every bite gets a little spicy zing. And if you’re feeling adventurous, give a little squeeze of lime at the end to brighten up the flavors.