This recipe is an East-meets-West mash-up with sweet and savory Korean steak served inside a burrito. Enjoy the dish with tangy sesame cucumbers on the side.
Cook rice - This makes enough for Thursday. Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Make marinade - Chop garlic and grate ginger. Combine with brown sugar, vinegar (portion for steak), Tamari, and Gochujang (portion for steak). (Can be done up to 5 days ahead)
Steak - Slice steak against the grain (i.e., perpendicular to the fibers to prevent toughness). Add marinade and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make spicy yogurt - Combine yogurt with Gochujang (portion for burritos). (Can be done up to 5 days ahead)
Kimchi - Chop kimchi. (Can be done up to 5 days ahead)
Marinate cucumbers - Chop cucumbers. Toss with toasted sesame oil, vinegar (portion for cucumbers), and sesame seeds. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make kimchi slaw - Combine kimchi, coleslaw mix, first portion of cooking oil, lime juice, and cilantro leaves. (Can be done 1 day ahead)
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Heat a large skillet with second portion of cooking oil over medium-high heat. Add steak (with marinade) and saute until marinade has coated steak and steak is cooked through, ~5 minutes.
Warm tortillas according to package directions.
If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
Give cucumbers a stir and season with some salt.
Assemble burritos by spreading one side of each tortilla with spicy yogurt. Fill tortillas with rice, kimchi slaw, and steak.