Description
This Korean Burrito recipe combines tender slow-cooked pork butt with vibrant pickled vegetables, fragrant herbs, and spicy kimchi mayo wrapped in soft flour tortillas. It’s a delicious fusion of Korean and Mexican flavors, perfect for a satisfying meal ready in under 15 minutes of hands-on time with slow cooker convenience.
Ingredients
Scale
For the Pork
- 2 ½ lb pork butt
- ¼ cup chicken stock
- 3 tablespoons gochujang
- 2 tablespoons honey
- 2 tablespoons soy sauce
For the 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
For 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, whisk together chicken stock, gochujang, honey, and soy sauce then pour the mixture over the pork. Cook on high for 4-6 hours or low for 8-10 hours until the pork is tender enough to shred with forks.
- Shred the Pork: Once cooked, shred the pork using two forks. For extra flavor, transfer the slow cooker liquid into a pot and boil it over high heat until it thickens into a glaze. Drizzle this over the shredded pork when assembling the burritos.
- Prepare the Pickled Vegetables: Combine the carrots, daikon radish, and cucumbers in a large bowl. In a small pan, bring rice vinegar, sugar, and salt to a boil. Pour the hot vinegar mixture over the vegetables and toss to coat. Let them pickle, stirring occasionally as you prepare the rest of the ingredients.
- Warm the Tortillas: Microwave the flour tortillas for 30 seconds to make them pliable and warm.
- Assemble the Burritos: Lay a warm tortilla flat and spoon ½ cup of cooked rice into the center. Top with a generous serving of shredded pork, some pickled vegetables, a handful of cilantro, green onions, and mint. Add kimchi to taste and finish with a drizzle of kimchi mayo. Roll up the tortilla tightly to form a burrito. Repeat with the remaining tortillas and ingredients.
Notes
- Julienning vegetables means cutting them into thin, matchstick-sized strips.
- You can adjust the level of spiciness by varying the amount of gochujang and kimchi used.
- Kimchi mayo can be made by mixing mayonnaise with finely chopped kimchi or store-bought kimchi mayo can be used.
- Leftover braising liquid can be boiled down to make a flavorful drizzle for the burrito or as a dipping sauce.
- Prep Time: 14 minutes
- Cook Time: 4-10 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean Fusion
Keywords: Korean burrito, slow cooked pork, gochujang, pickled vegetables, kimchi mayo, Korean fusion, easy dinner, slow cooker recipe
