Korean BBQ Burrito


For the Korean BBQ-style steak:

  • 1/2 lb piece of skirt steak
  • 1/4 cup soy sauce
  • 1” piece of ginger, grated
  • 3 cloves of garlic, grated
  • 1 tsp brown sugar
  • 2 tbsp TyLing Sesame Oil, divided
  • 1 tsp rice wine vinegar
  • 1 tbsp gochujang sauce

For the herbs:

  • 1/4 cup chopped cilantro
  • 2 tbsp chopped mint
  • 2 green onions, chopped
  • 1/4 of a white onion, diced
  • Juice of 1 lime
  • 1/4 tsp salt

For the pickled cucumbers:

  • 2 Persian cucumbers, thinly sliced
  • 1/4 tsp salt
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame seeds

For the burritos:

  • Large flour tortillas
  • Steamed white rice
  • Spicy mayo
  • Kimchi


  1. Place the skirt steak on a plate and season with salt and pepper. 
  2. In a bowl or large measuring cup, whisk together soy sauce, grated ginger, grated garlic, brown sugar, 1 tbsp of sesame oil, 1 tsp rice wine vinegar, and gochujang sauce. 
  3. Place steak in a large ziplock bag and pour the marinade in with it. Seal and refrigerate for about 30 minutes, while you make the rest of the components.
  4. To make the herb topping, stir together all ingredients in a small bowl. Set aside. 
  5. To make the pickled cucumbers, slice cucumbers and place them in a bowl. Add the salt, rice wine vinegar, and sesame seeds and stir to combine. 
  6. Heat the remaining sesame oil in a large cast iron skillet. When the oil is hot, use tongs to take the steak out of the marinade and transfer it to the skillet. Cook for 2-3 minutes on each side, until charred on the outside and medium rare on the inside. Transfer to a cutting board and let rest for about 5 minutes. 
  7. Use a sharp knife to slice the steak into cubes. 
  8. To assemble burritos, place a large tortilla on a clean work surface. Spoon steamed rice in the center of the tortilla, followed by the steak, kimchi, herb topping, and pickled cucumbers. Drizzle on spicy mayo and then roll tightly.