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45 minutes OR LESS

Marukan Vegan Korean BBQ Burrito

45 minutes
8 Servings
Brown Rice:
2 Cups
Raw Short Grain Brown Rice
4 Cups
Water
Korean BBQ Sauce:
1/4 Cup
Tamari
1/2 Cup
Light Brown Sugar, packed
1/4 Cup
Water
3 Tbsp
Gochujang Chili Paste
1 Tbsp
Ginger Root, grated
3 Cloves
Garlic, minced
1 Tbsp
Vegan Worcestershire Sauce
1 tsp
Sesame Oil
1 Tbsp
Cornstarch
1 1/2 Tbsp
Water
Stir Fry:
1 Tbsp
Olive Oil
3 Cloves
Garlic, minced
1 Cup
Red Onion, chopped
1 Tbsp
Ginger Root, grated
2 Lbs.
Plant-Based Ground 'Beef'
2 Tbsp
Light Brown Sugar
1 Tbsp
Gochujang Chili Paste
Burrito Assembly:
14-Inch Flour Tortillas
Korean Stir Fry
Pickled Daikon Radish and Carrots
Sliced Avocados
Kimchi
Korean BBQ Sauce
Fresh Mint and Cilantro

INSTRUCTIONS

Brown Rice:

Bring 4 cups of water to a boil. Add brown rice. Bring to a second boil. Stir, cover and reduce heat to low. Simmer 45 minutes. The brown rice may be made in advance and reheated before assembly.

Korean BBQ Sauce:

In saucepan, over medium heat, combine Marukan Seasoned gourmet Rice Vinegar with remaining ingredients, stirring frequently. Cook 5 minutes and reduce to low. Combine cornstarch and water in a small bowl. Whisk into pan. Let simmer about 5 minutes or until translucent, stirring frequently.

Stir Fry:

Heat oil over medium high heat in stir fry or wok pan. Add garlic, onion and ginger. Saut√© 3 minutes. Add plant-based ‘beef’. Cook 5 minutes, stirring frequently. Add sugar, gochujang and Marukan Ponzu Premium Soy Dressing with Sudachi Citrus. Reduce heat to low. Simmer, covered for 5 minutes, stirring occasionally.

Burrito Assembly:

Place a tortilla on a flat surface. Spoon ‘beef’ and rice along the center, a few inches from the side. Top with pickled veggies, sliced avocado and kimchi. Add BBQ sauce, mint and cilantro. Roll burrito, tucking sides in as you go. Serve with additional BBQ sauce.

 

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