PorkAny cut suitable for bulgogi, any cut works~200-250 gest.
Kimchi~1 cupest.
Minced garlicor sliced garlic~2-3 clovesest.
Tortilla~2est.
Vegetablessuch as perilla leaves, lettuce, etc.~1 cupest.
Mozzarella cheese~½ cupest.
Cooked rice1 bowl
Gochugaru (Korean red pepper powder)1 tbsp
Sugar½ tbsp
Dark soy sauce2 tbsp
Oyster sauceoptional1 tbsp
Black pepperto taste~¼ tspest.
Steps
1
Cut the pork into small pieces and chop the kimchi into bite-sized pieces using scissors or a knife.
2
Stir-fry the pork and minced garlic in a pan over medium heat until the pork begins to cook through.
3
Add the chopped kimchi along with the gochugaru, sugar, dark soy sauce, oyster sauce, and pepper. Continue stir-frying until the kimchi becomes semi-translucent.
4
Pour in a bowl of cooked rice, mix well, and continue stir-frying. If using unfermented kimchi, add a splash of vinegar to taste.
5
Lay out a tortilla and layer the vegetables, cheese, and the prepared kimchi rice in order.
6
Fold the tortilla around the filling to form a burrito.
7
Place the folded burrito in a dry pan and grill over low heat, turning occasionally, until both sides are golden and crispy.
8
Transfer to a plate and serve immediately while hot.
PrimedTableBETA
