Past Recipes
Korean Beef Burritos

Korean Beef Burritos with Kimchi Rice and Gochujang Aioli

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Mexico meets Korea in this repeat favorite culinary mashup, inspired by the beloved Korean beef tacos from a past menu. Warm flour tortillas are stuffed to the seams with beef, onion, spinach, and carrots, then rolled up and toasted until golden and crunchy. Fluffy rice gets tossed with cabbage kimchi, a Korean condiment that adds zingy crunch. A drizzle of gochujang aioli adds the perfect creamy compliment to this all-star meal. 

  • Spicy
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill
  • Calories 990
  • Protein 44g
  • Total Carb 88g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground beef
    • 12 ounces
    • ground beef
  • yellow onion
    • 1
    • yellow onion
  • gochujang
    • 1 1/2 tablespoon
    • gochujang
  • baby spinach
    • 2 ounces
    • baby spinach
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • flour tortillas
    • 2
    • flour tortillas
  • mayonnaise
    • 3 packets
    • mayonnaise
  • dark brown sugar
    • 1 teaspoon
    • dark brown sugar
  • shredded carrots
    • 1 cup
    • shredded carrots
  • kimchi
    • 1 cup
    • kimchi
  • soy sauce
    • 4 packets
    • soy sauce
  • sesame oil
    • 1 tablespoon
    • sesame oil

What You’ll Need

  • kosher salt
  • black pepper
  • canola oil
  • 6" small pot with lid
  • 12" large pan
  • baking sheet


Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 425ºF. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.

  2. Prepare ingredients and make aioli

    Prepare ingredients and make aioli

    While rice cooks, rinse spinach and pat dry with paper towel. Peel onion, halve, and thinly slice. In a small bowl, stir together mayonnaise and 2 teaspoons gochujang (it's not very spicy, but feel free to use less if you prefer a milder flavor). Set gochujang aioli aside until ready to serve.

  3. Brown beef

    Brown beef

    Pat beef dry with paper towel. Heat ½ tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until beginning to soften, about 3 minutes. Add beef to pan and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until meat is browned and onion is very soft, about 5 minutes more.

  4. Finish beef filling

    Finish beef filling

    Push beef and onion to outer edges of pan, still over medium-high heat. In center of pan, add sesame oil, soy sauce, brown sugar, and remaining gochujang. Cook, stirring sauce only, to dissolve sugar, 30 seconds. Add carrots and spinach and cook, stirring everything, until spinach is wilted and filling is fully coated with sauce, 1-2 minutes more. Season with ¼ teaspoon salt, then remove pan from heat.

  5. Assemble burritos

    Assemble burritos

    Lay tortillas on a clean, dry surface. Place ¼ cup rice in a horizontal line on each tortilla, leaving a 1-inch border on both ends, and reserve remaining rice in covered pot for serving. Using a slotted spoon, add filling on top of rice, then top each with ¼ cup kimchi, leaving a 1-inch border. Fold in sides, then roll up tightly away from you to seal.

  6. Finish and plate burritos

    Finish and plate burritos

    Arrange burritos seam-side down on a baking sheet. Bake to warm through and lightly toast, 8-10 minutes. Meanwhile, stir remaining kimchi into pot with remaining rice, if desired, or enjoy each separately. Once toasted, halve Korean beef burritos on a diagonal and serve with kimchi rice and gochujang aioli for dipping. Dig in!

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