Past Recipes
Korean Beef Burritos

Korean Beef Burritos with Kimchi Rice and Gochujang Aioli

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Recipe Details


Mexico meets Korea in Chef Michelle’s latest 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 sautéed in a sesame-laced soy sauce. Fluffy rice gets tossed with cabbage kimchi, a Korean specialty that adds zingy crunch and creates the perfect flavor match for creamy gochujang aioli.


  • Spicy
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 850
  • Protein 37g
  • Total Carb 87g
  • Total Fat 39g

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

Ingredients & Equipment

What we send

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

What You’ll Need

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

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 425ºF. Allow tortillas to soften at room temperature, so they're pliable and easier to roll in Step 5. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer for 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients and Make Gochujang Aioli

    Prepare Ingredients and Make Gochujang Aioli

    Rinse spinach and pat dry with paper towel, to keep excess moisture out of your burritos. Peel onion, halve, and thinly slice. In a small bowl, stir together mayonnaise and up to 2 teaspoons gochujang (or use just 1 teaspoon for less heat).

  3. Sauté Onion and Brown Beef

    Sauté Onion and Brown Beef

    Pat beef dry with paper towel. Heat 1 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. Make Filling

    Make Filling

    Push beef and onion to outer edges of pan, keeping over medium-high heat. In center of pan, add sesame oil, soy sauce, sugar, and remaining gochujang (skip or use less if you want milder heat). Stir until sugar dissolves, about 30 seconds. Stir in carrots and spinach until spinach is wilted and everything is fully coated with sauce, 1-2 minutes more. Season with ¼ teaspoon salt and 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. Using a slotted spoon, scoop filling on top of rice. Top each with ¼ cup kimchi. Fold in sides, then roll up tightly away from you to seal.

  6. Cook and Plate Burritos

    Cook and Plate Burritos

    Arrange burritos seam-side down on a baking sheet. Place in oven to warm through and lightly toast, 8-10 minutes. Meanwhile, mix remaining kimchi into remaining rice, if desired, or enjoy them separately. Halve Korean beef burritos on a diagonal and serve with kimchi rice and gochujang aioli for dipping. Dig in!

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