Kimchi Bulgogi Breakfast Burrito

Method

1. Cut the beef into bite-sized strips if needed and mix it with the soy sauce, sugar, garlic and sesame oil in a zip bag or lidded box. Leave it in the cooler for 15 min while you prepare the rest. In a small bowl, stir the mayonnaise and gochujang together until smooth.

   Add in this stepBeef sirloin, very thinly sliced 160 gSoy sauce 1½ tbspSugar 2 tspGarlic cloves, grated 1Toasted sesame oil 1 tspMayonnaise 2 tbspGochujang (Korean chilli paste) 1 tsp

2. Heat a third of the oil in a 26 cm skillet over medium heat. Beat the eggs with the salt, pour them in and stir gently for 2 min, until just set into soft curds. Slide them onto a plate.

   Add in this stepCooking oil ½ tbspEggs 3Salt 1 pinch

   medium heat

3. Add another third of the oil and turn up to medium-high heat. Lay the beef in a single layer (in two rounds if it does not fit) and leave it for 1 minute to brown, then toss for 3 min in total, until no pink remains and the edges are caramelised. Add it to the egg plate.

   Add in this stepCooking oil ½ tbsp

   medium-high heat

4. Add the remaining oil and set the heat to medium heat. Chop the kimchi into small pieces and stir-fry for 3 min, until it smells toasty and its juice has mostly cooked off. Add the rice, break up any clumps and cook for 3 min, pressing it against the pan and stirring, until piping hot and lightly crisp in places.

   Add in this stepCooking oil 0.6 tbspWell-fermented cabbage kimchi 120 gCooked short-grain rice (day-old is fine) 200 g

   medium heat

5. Tip the rice onto a plate and wipe the skillet. Over medium heat, warm a tortilla for 20 seconds, flip it, scatter over its share of the mozzarella and cover for about 30 seconds until melted; 2 min in total for all of them. Slide onto foil.

   Add in this stepLarge flour tortillas (25–30 cm) 2Mozzarella, grated 40 g

   medium heat

6. On each tortilla, layer kimchi rice, beef and egg across the lower third, then add sliced spring onion and a stripe of gochujang mayo. Fold in the sides and roll up tightly. Toast seam-side down over medium heat for 3 min, turning once, until golden and sealed. Burritos in the pan at a time: 2 (a '+' means two rounds).

   Add in this stepSpring onions 2

   medium heat