Kimchi burritos

Here it is… my round-eye bastardized version of my friend Jamie’s kimchi burritos.  Hers still put mine to absolute shame, though.  Mainly because it’s hard to find good quality asian ingredients here.  She lives in Irvine and has an insane amount of asian markets to choose from; korean markets, japanese markets, etc.  Here?  We have an asian market.  In Plano.  I used to go weekly but now it’s a 40 minute drive, so I only go once a month or so to stock up on a gallon of soy sauce, 10lb bag of botan rice, and kimchi (of which they only have one kind.  Jamie’s korean market has like 20.  bitch.)

ANYWAY.

Marinade (adapted from Jamiesan’s Spam Musubi marinade)

  • 1 cup low-sodium soy sauce)
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 1 bunch of scallions diced
  • 2 tablespoons ginger shredded
  • 2 teaspoon sesame seed oil
  • 1 serrano pepper minced (if you don’t like spicy don’t use this)
  • a pound or so meat cut into 1″ (bite sized) pieces.  I’ve been using boneless, skinless chicken thighs lately, but that’s because I’ve been avoiding red meat.  I do love short rib though.  Short rib is freaking good.
  1. In a medium sized bowl mix soy sauce, sugar and stir until sugar is dissolved.
  2. add garlic, scallions, ginger, pepper, and sesame seed oil to the marinade and stir to mix together.
  3. either add the meat in the bowl and let marinate, or pour it all in a large ziploc bag to marinate.
  4. let marinate for a few hours.  I’ll let it go anywhere from 2-3 hours to overnight.
  5. stir fry until done (alternatively you could leave the meat whole and grill it; that’s pretty tasty too)

Burritos

Make some rice (I have a rice cooker so all I do is add water, rice, and push a button).

I have two ways of doing the burritos themselves: the full-on version and the quick and easy version.  The full-on version involves chopping up some kimchi, scallions, ginger, and garlic and then adding it to rice in a hot pan with some soy sauce and sesame oil and making a quick version of kimchi fried rice.  The easy version (when I’m lazy) is just to use the rice as is.  Slap some rice, meat, and kimchi on a tortilla.  Roll it up.  Eat it.  Then repeat because one is NEVER enough.

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Published in: on March 24, 2010 at 3:05 pm  Leave a Comment  
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