If you’re craving a fusion meal that brings together the bold flavors of Korea and the comfort of a handheld favorite, this Korean Shredded Beef Burritos Recipe is a total game-changer. Imagine tender, slow-cooked flank steak drenched in luscious Korean BBQ sauce, infused with smoky, sweet, and spicy notes. Wrapped in warm flour tortillas with fresh, crisp bell peppers and zesty green onions, each bite bursts with layers of vibrant flavor and texture. Whether you’re looking to impress dinner guests or just spice up your weeknight routine, these burritos are your new go-to for a satisfying, crowd-pleasing dish.
Ingredients You’ll Need
Getting the best out of this Korean Shredded Beef Burritos Recipe starts with simple, quality ingredients that pack a big punch. Each one plays a crucial role, from tenderizing the beef to adding colorful crunch and that signature spicy kick.
- Flank steak (1 lb): This lean cut is perfect for slow cooking and shredding into juicy, flavorful beef.
- Korean BBQ sauce (1/2 cup): The star marinade that infuses each bite with savory, sweet, and umami-rich flavors.
- Large flour tortillas (4): Soft and pliable, they wrap all the delicious fillings into the perfect handheld package.
- Bell peppers (1 cup, sliced): Add a crunchy texture and a pop of vibrant color to your burritos.
- Green onions (1/2 cup, chopped): These bring fresh zest and a mild onion punch that brightens the dish.
- Sriracha (2 tbsp, optional): For those who love a little heat, this spicy sauce amps up the flavor beautifully.
How to Make Korean Shredded Beef Burritos Recipe
Step 1: Marinate the Flank Steak
Start by soaking your flank steak in the Korean BBQ sauce. Ideally, let it marinate for at least one hour, or even better, overnight in the fridge. This step is crucial because it allows the beef to absorb all the bold, tangy, and sweet flavors that make these burritos so irresistible.
Step 2: Cook the Beef Until Tender
Once marinated, choose your cooking method. For the slow cooker, set it on low for 6 to 8 hours for melt-in-your-mouth tenderness. If you’re short on time, the Instant Pot is your best friend, cooking it on high pressure for about 45 minutes. Either way, you’ll end up with perfectly soft beef that shreds effortlessly.
Step 3: Shred the Cooked Beef
When the beef is done, grab two forks and shred it right in the pot or on a cutting board. This step transforms your steak into that ideal texture that makes every bite juicy and easy to wrap.
Step 4: Warm the Tortillas
Heat your flour tortillas in a skillet over medium heat just until they’re soft and flexible. Warm tortillas fold without cracking, making your burrito assembly a breeze.
Step 5: Assemble the Burritos
Lay each tortilla flat and pile on the shredded beef, followed by the thinly sliced bell peppers and chopped green onions. If you’re feeling adventurous, drizzle some Sriracha for a fiery twist. Roll the tortillas tightly to encase all the juicy goodness inside.
Step 6: Serve and Enjoy
Serve these dazzling burritos fresh and warm. The flavors, textures, and aromas come together best when enjoyed immediately, delivering a delightful Korean-inspired punch in every bite.
How to Serve Korean Shredded Beef Burritos Recipe
Garnishes
A handful of fresh cilantro or a sprinkle of toasted sesame seeds adds a lovely finishing touch, boosting the dish with a herbaceous or nutty note that complements the deep BBQ flavors beautifully.
Side Dishes
Pair these stuffed burritos with crunchy pickled vegetables or a simple Asian slaw to cut through the richness and brighten the meal. A side of sticky white rice or crispy sweet potato fries also plays nicely alongside.
Creative Ways to Present
Try slicing the burritos in half diagonally and stacking them vertically for a striking presentation. Or serve them alongside a small dipping bowl of extra Korean BBQ sauce or a cool yogurt-based dip to keep things fresh and fun.
Make Ahead and Storage
Storing Leftovers
You can store leftover shredded beef in an airtight container in the fridge for up to 3 days. Keep the tortillas separate in a wrapped package to prevent them from drying out overnight.
Freezing
Freeze the shredded beef in portion-sized freezer bags for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating. Avoid freezing fully assembled burritos, as tortillas tend to get soggy.
Reheating
Gently reheat shredded beef in a covered skillet over low heat or in the microwave in short bursts to retain moisture. Warm tortillas separately in a dry pan or microwave to keep them soft and pliable before assembling again.
FAQs
Can I use other cuts of beef instead of flank steak?
Absolutely! Skirt steak or chuck roast are great alternatives that also shred well and absorb marinades beautifully, though cooking times may vary slightly depending on the cut.
Is Korean BBQ sauce spicy?
Traditional Korean BBQ sauce is typically sweet and savory with a mild kick. If you love spice, adding Sriracha or extra chili flakes to your burrito filling is a great way to adjust the heat.
How can I make this recipe gluten-free?
Simply swap the flour tortillas for your favorite gluten-free wraps or large lettuce leaves for a fresh, low-carb option. Check the BBQ sauce label to ensure it’s gluten-free as well.
Can I prepare the shredded beef ahead of time?
Yes, the shredded beef can be cooked a day ahead and stored in the fridge. Just reheat before assembling your burritos to save time on busy days.
What else can I add to the burritos for extra flavor?
Feel free to add kimchi for a fermented punch, avocado slices for creamy texture, or a sprinkle of shredded cheese to melt slightly over the warm beef for a fusion twist.
Final Thoughts
There’s something truly special about the Korean Shredded Beef Burritos Recipe that makes it a standout on any table. From the tender, flavorful beef to the fresh veggies and spicy finish, every bite feels like a celebration of textures and tastes. Don’t hesitate to dive in and make this dish your own—it’s the kind of recipe that not only satisfies your hunger but brings a joyful burst of Korean-inspired flavor to your everyday meals.
Print
Korean Shredded Beef Burritos Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 6 hours
- Total Time: 7 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean-Mexican Fusion
Description
This Korean Shredded Beef Burrito recipe combines tender, slow-cooked flank steak marinated in savory Korean BBQ sauce with fresh bell peppers and green onions, all wrapped in a warm flour tortilla. A touch of Sriracha adds optional spice, creating a flavorful fusion dish that’s perfect for a hearty meal.
Ingredients
Beef and Marinade
- 1 lb flank steak
- 1/2 cup Korean BBQ sauce
Fillings and Wrap
- 4 large flour tortillas
- 1 cup bell peppers, sliced
- 1/2 cup green onions, chopped
- 2 tbsp Sriracha (optional)
Instructions
- Marinate the Beef: Place the flank steak in a bowl or zip-lock bag and coat thoroughly with the Korean BBQ sauce. Seal and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to penetrate the meat deeply.
- Cook the Beef: Transfer the marinated steak and its sauce into a slow cooker set on low heat. Cook for 6 to 8 hours until the beef is tender enough to shred. Alternatively, use an Instant Pot on high pressure for 45 minutes to achieve similar tenderness more quickly.
- Shred the Beef: Remove the cooked steak from the slow cooker or Instant Pot and use two forks to shred it into bite-sized pieces, mixing it with the cooking juices for extra moisture and flavor.
- Warm the Tortillas: Heat a skillet over medium heat. Place each flour tortilla in the skillet and warm for about 20-30 seconds on each side until soft and pliable to prevent tearing when rolling.
- Assemble the Burritos: Lay each warm tortilla flat and distribute an even amount of shredded beef down the center. Top with sliced bell peppers, chopped green onions, and a drizzle of Sriracha, if desired, for some spiciness.
- Roll and Serve: Fold in the sides of the tortilla and tightly roll from one end to the other to enclose the filling completely. Serve immediately while warm and enjoy the fusion of Korean and Mexican flavors.
Notes
- For extra flavor, marinate the beef overnight in the refrigerator.
- Substitute flank steak with skirt steak if preferred.
- To make this dish gluten-free, use gluten-free tortillas and ensure the Korean BBQ sauce is gluten-free.
- Sriracha is optional and can be adjusted based on preferred spice level.
- Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.
