Korean Burrito with Pulled Pork, Pickled Vegetables, and Kimchi Recipe
This Korean Burrito recipe combines tender slow-cooked pork shoulder with spicy gochujang sauce, tangy pickled vegetables, fresh herbs, and kimchi mayo wrapped in warm flour tortillas. It’s a flavorful fusion dish that is perfect for a quick and satisfying meal, blending Korean ingredients with a handheld burrito format.
- Prep Time: 10 minutes
- Cook Time: 4-10 hours
- Total Time: 4 hours 10 minutes to 10 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Pork and Sauce
- 2 ½ lb pork butt
- ¼ cup chicken stock
- 3 tablespoons gochujang
- 2 tablespoons honey
- 2 tablespoons soy sauce
Pickled Vegetables
- 1 cup julienned carrots
- 1 cup sliced cucumbers
- 1 cup julienned daikon radish
- ¼ cup rice vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
Assembly
- 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
- Cook the pork: Place the pork butt in your slow cooker. In a small bowl, mix the chicken stock, gochujang, honey, and soy sauce until combined. Pour this mixture over the pork. Cook on high for 4-6 hours or on low for 8-10 hours until the pork is tender and easily shredded.
- Shred and prepare sauce: Once cooked, shred the pork using two forks. Optional: transfer the remaining cooking liquid to a pot and boil it vigorously until thickened. Drizzle this sauce over the shredded pork in your burrito for extra flavor.
- Make the pickled vegetables: Combine the julienned carrots, sliced cucumbers, and daikon radish in a large bowl. In a small saucepan, bring rice vinegar, sugar, and salt to a boil over high heat. Pour this hot pickling liquid over the vegetables, toss to coat, and let them sit to pickle. Stir occasionally while preparing the rest of the ingredients.
- Warm the tortillas: Microwave the tortillas for about 30 seconds to make them pliable and easier to roll.
- Assemble the burritos: Lay a warm tortilla flat and place ½ cup of cooked rice in the center. Top with a generous portion of shredded pork, a spoonful of pickled vegetables, a handful of fresh herbs (cilantro, green onions, mint), and kimchi to taste. Drizzle kimchi mayo over the filling. Roll up the tortilla tightly to form a burrito. Repeat with remaining tortillas and filling.
Notes
- The pickled vegetables can be customized with other crunchy veggies if desired.
- Kimchi mayo adds a creamy, spicy element but can be omitted for a lighter option.
- For extra flavor, reduce the cooking liquid to a thick sauce to drizzle on the burritos.
- Make sure to warm the tortillas before assembling to prevent cracking.
Keywords: Korean burrito, slow cooker pork, gochujang, pickled vegetables, kimchi, fusion recipe
