Dinner

Korean Burrito with Pulled Pork, Pickled Vegetables, and Kimchi Recipe

Name: Korean Burrito with Pulled Pork, Pickled Vegetables, and Kimchi Recipe
Prep time: 10 min
Cook time: PT-489932H14M3S
Total time: PT-489932H14M3S
Cuisine: Korean
Ingredients: 2 ½ lb pork butt; ¼ cup chicken stock; 3 tablespoons gochujang; 2 tablespoons honey; 2 tablespoons soy sauce; 1 cup julienned carrots; 1 cup sliced cucumbers; 1 cup julienned daikon radish; ¼ cup rice vinegar; 2 tablespoons sugar; ¼ teaspoon salt; 4 large flour tortillas; 2 cups cooked rice; ½ cup cilantro; ½ cup sliced green onions; ½ cup mint; Kimchi to taste; Kimchi mayo to taste

Bylina moretti November 18, 2025November 18, 2025

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Introduction

This Korean Burrito combines tender, flavorful pork with crisp pickled vegetables and fresh herbs wrapped in a warm flour tortilla. It’s a delicious fusion dish perfect for a quick and satisfying meal any day of the week.

Two halves of a burrito sit side by side on a white marbled surface, showing layered fillings inside a soft off-white tortilla wrap. Each half has layers starting with a base of white rice on the top side, moving down to a thick layer of shredded brown roasted meat with a slight glaze. Below the meat are finely chopped orange carrots and white pieces of what looks like pickled radish, mixed with fresh green leafy vegetables. There is a creamy light beige sauce spread unevenly over the meat and rice, adding a smooth texture. Fresh green cilantro sprigs are partially visible on the side of the burrito. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ lb pork butt
¼ cup chicken stock
3 tablespoons gochujang
2 tablespoons honey
2 tablespoons soy sauce
1 cup julienned carrots
1 cup sliced cucumbers
1 cup julienned daikon radish
¼ cup rice vinegar
2 tablespoons sugar
¼ teaspoon salt
4 large flour tortillas
2 cups cooked rice
½ cup cilantro
½ cup sliced green onions
½ cup mint
Kimchi, to taste
Kimchi mayo, to taste

Instructions

Step 1: Put the pork butt into your slow cooker. In a small bowl, mix the chicken stock, gochujang, honey, and soy sauce, then pour this mixture over the pork.
Step 2: Cook the pork on high for 4-6 hours or on low for 8-10 hours until tender. Once done, shred the pork using two forks. For extra flavor, transfer the cooking liquid to a pot and boil until thickened; drizzle over the burritos if desired.
Step 3: Combine the julienned carrots, sliced cucumbers, and julienned daikon radish in a large bowl. Heat rice vinegar, sugar, and salt in a small pan until boiling, then pour over the vegetables. Toss well and allow to pickle, stirring occasionally.
Step 4: Warm the flour tortillas in the microwave for 30 seconds. Place one tortilla on a plate and add ½ cup of cooked rice in the center.
Step 5: Layer shredded pork, pickled vegetables, a handful of cilantro, green onions, and mint on top of the rice. Add kimchi and drizzle kimchi mayo to taste.
Step 6: Roll up the tortilla tightly to form a burrito. Repeat with the remaining tortillas and ingredients.

Tips & Variations

Use a slow cooker liner for easier cleanup after cooking the pork.
Substitute pork butt with beef chuck for a different flavor profile.
Make kimchi mayo by mixing mayonnaise with a spoonful of kimchi juice or finely chopped kimchi.
Serve with extra pickled vegetables or gochujang sauce for added spice.

Storage

Store any leftover shredded pork and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the pork in a pan or microwave until hot. Assemble fresh burritos before serving to keep tortillas from becoming soggy.