Bibimbap Burrito - IDN Original

Servings: 4

Author: Chef Connie

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Bibimbap Burrito - IDN Original

A colorful Korean rice bowl wrapped in a warm tortilla—featuring marinated beef, crisp veggies, and gochujang rice.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

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Ingredients

For the Beef (or protein of choice)

• 1 lb (450g) thinly sliced beef ribeye, sirloin, or flank steak (or tofu for vegetarian option)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar or mirin
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 green onion, finely chopped
• 1 tsp gochujang (optional for spice)

Fillings:

• 2 cups cooked short-grain white rice (or sushi rice)
• 1 tbsp gochujang (optional)
• 1 tsp sesame oil
• 1 medium carrot, julienned
• 1 small zucchini, julienned
• 1 cup spinach, sautéed lightly with garlic and sesame oil
• 1 cup bean sprouts, blanched
• 4 eggs (fried, optional)
• 4 large flour tortillas (10-inch)
• Toasted sesame seeds (optional garnish)

Instructions

1. In a bowl, combine soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, green onion, and gochujang.
2. Add the sliced beef and marinate for at least 30 minutes (up to overnight for best flavor).
3. Heat a skillet or grill pan over medium-high heat.
4. Cook the marinated beef for 5–7 minutes, until caramelized and cooked through. Set aside.
5. Prep the Rice: Mix cooked rice with gochujang and sesame oil for light seasoning. Adjust to taste.
6. Carrots & Zucchini: Lightly sauté or serve raw for crunch.
7. Spinach: Sauté in a splash of sesame oil and garlic for 1–2 minutes.
8. Bean Sprouts: Blanch for 1 minute in boiling water, then drain.
9. Warm the tortillas until soft and pliable.
10. Spread a layer of gochujang rice in the center of each tortilla.
11. Top with beef, vegetables (carrots, zucchini, spinach, bean sprouts), and a fried egg if using.
12. Roll tightly like a burrito: fold the sides in, then roll from the bottom up.
13. Serve warm, cut in half, and optionally sprinkle with sesame seeds

Did you make this recipe?

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This might just be the best burrito I’ve had—second only to a classic California Burrito. The Korean-style steak marinade is both simple and flavorful, making it easy to prepare the night before and incredibly satisfying when cooked. The Gochujang rice adds a bold, savory kick with just the right amount of spice—so good, I’m already planning to use it in other dishes.

The fresh carrots and zucchini bring a crisp, refreshing crunch that contrasts beautifully with the warm, savory elements of the burrito. Meanwhile, the sautéed garlic spinach adds a rich, earthy depth that ties everything together and elevates the overall flavor.

Pair this burrito with a chilled bottle of soju for the full experience. Trust me—after one bite, you'll be going back for seconds. Korean burritos might just become your new favorite fusion food