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Korea, Asia · Bibimbap

Bibimbap Burritos with Gochujang-Lime Mayo

Bibimbap you can hold: bulgogi-style beef, spinach, kimchi, soft eggs, cheese and avocado rolled with rice in a Mexican flour tortilla, with gochujang-lime mayo.

ServingsServes 2
Total cooking time30 min
DifficultyMedium

Method

  1. Mix the ground beef with the soy sauce, brown sugar, garlic and sesame oil. Stir the gochujang and lime juice into the mayonnaise to make the sauce. Cut the carrot into fine matchsticks, squeeze the kimchi dry and chop it, and thinly slice the avocado. Season the warm rice with a pinch of salt.

    Add in this stepGround beef 140 gSoy sauce 2½ tspBrown sugar 1½ tspMinced garlic 1 tspToasted sesame oil 1 tspMayonnaise 2 tbspGochujang (Korean chili paste) 2 tspLime ½Warm cooked rice 300 gSalt 1 pinch

  2. Heat half the oil in a 24 cm frying pan over medium-high heat and stir-fry the seasoned beef for , breaking it up as it cooks, until the liquid has reduced and the beef is browned and glossy. Set aside.

    Add in this stepCooking oil ¾ tsp

    medium-high heat

  3. In the same pan, cook the spinach with a pinch of salt over medium heat for , just until wilted. Remove it and lightly squeeze out any liquid.

    Add in this stepSpinach 80 gSalt 1 pinch

    medium heat

  4. Beat the eggs with a pinch of salt, pour into the pan with the rest of the oil and stir slowly over medium-low heat for for soft, moist scrambled eggs. Take them off the heat while still slightly underdone; they finish cooking on their own.

    Add in this stepEggs 2Salt 1 pinchCooking oil ¾ tsp

    medium-low heat

  5. Heat a clean, dry pan over medium heat and warm the tortillas one at a time for per side until soft and pliable. Cold tortillas crack when you roll them.

    Add in this stepLarge flour tortillas (25–30 cm) 2

    medium heat

  6. Spread a strip of rice across the lower half of each tortilla, add some sauce, then the beef, egg, spinach, carrot, kimchi, cheese, avocado and cilantro. Fold in the sides, then roll up tightly from the bottom.

    Add in this stepCarrot 60 gWell-fermented kimchi 60 gMonterey Jack (or cheddar), grated 50 gAvocado 1Cilantro (optional) 2 tbsp

  7. Place the burritos seam-side down in the pan and toast over medium heat for , turning once halfway. If your pan is small, do this in 1 batch(es). When golden and the cheese has melted, cut in half and serve with the remaining sauce.

    medium heat

Cook's tip

Overfilled burritos won't close, so cover only about a third of the tortilla. Squeeze the kimchi well or the burrito turns soggy. Wrapped in foil, they make a great packed lunch.

Cooking it at camp

Prep the beef and sauce at home; at camp one pan on the stove is enough to scramble the eggs, warm the tortillas and roll. Wrapped in foil and turned at the edge of the grill for 5 to 6 minutes, they get a crisp outside.