Dinner

Korean Pork Burritos with Pickled Vegetables and Kimchi Recipe

ByHarper Ellington January 5, 2026January 5, 2026

Introduction

This Korean Burrito is a delightful fusion of bold Korean flavors wrapped in a comforting tortilla. Featuring tender slow-cooked pork, tangy pickled vegetables, and fresh herbs, it’s a satisfying meal that comes together with ease. Perfect for a flavorful weeknight dinner or casual lunch.

The image shows two burrito halves placed on a white marbled textured surface, arranged to display their layered fillings clearly. Each burrito is wrapped in a soft, light beige tortilla. The bottom layer consists of white rice, evenly packed. Above the rice is shredded, dark brown roasted meat with a glossy texture, mixed with lighter brown pulled pieces. There is a creamy light-colored sauce drizzled over the meat. Fresh green leafy vegetables and thin orange carrot strips sit next to the meat, adding color and texture contrast. A few green cilantro leaves are visible on the marbled surface next to the burritos. The image is bright and well-focused, showing the mix of textures and colors clearly. 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: Place the pork butt into your slow cooker. In a small bowl, mix the chicken stock, gochujang, honey, and soy sauce, then pour the mixture over the pork. Cook on high for 4-6 hours or on low for 8-10 hours until the pork is tender.
Step 2: When done, shred the pork using two forks. Optional: transfer the cooking liquid to a pot and boil until it thickens to create a flavorful drizzle for your burrito.
Step 3: In a large bowl, combine the carrots, daikon, and cucumbers. Heat rice vinegar, sugar, and salt in a small pan until boiling, then pour over the vegetables. Toss to coat and let them 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: Top the rice with pulled pork, a portion of the pickled vegetables, a handful of cilantro, green onions, and mint, plus kimchi to your liking.
Step 6: Drizzle kimchi mayo over the fillings, then roll up the tortilla tightly to form the burrito. Repeat with remaining tortillas and ingredients.

Tips & Variations

Use a slow cooker liner for easy cleanup after cooking the pork.
For extra heat, add a dash of hot sauce or chili flakes to the pork marinade.
Swap out flour tortillas for whole wheat or gluten-free versions if preferred.
The pickled vegetables can be prepared a day ahead for deeper flavor.
Try adding shredded lettuce or avocado for added texture and freshness.

Storage

Store any leftover pulled pork and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. To reheat the pork, warm gently in a skillet or microwave until heated through. Assemble burritos fresh to prevent the tortillas from becoming soggy.

How to Serve

The image shows two halves of a burrito placed side by side on a white marbled surface. Each burrito cut reveals multiple layers: the outer layer is a soft light beige tortilla wrap, inside which there is a layer of white rice, shredded golden-brown cooked meat with some darker crispy bits, finely chopped orange carrots, fresh green leafy vegetables, and a creamy light brown sauce drizzled on top. The textures include the smooth tortilla, fluffy rice, tender meat, crunchy vegetables, and smooth sauce. A few fresh green cilantro leaves are placed near the burrito halves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken or beef instead of pork?

Yes, chicken thighs or beef chuck can be slow-cooked using the same method, though cooking times may vary slightly depending on the cut and size.

What if I don’t have gochujang?

If gochujang is unavailable, you can substitute it with a mix of miso paste and a bit of chili paste or hot sauce to mimic the sweet, spicy, and savory flavor.