This recipe is an East-meets-West mash-up with sweet and savory Korean-inspired mushrooms 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 mushrooms), soy sauce, and Gochujang (portion for mushrooms). (Can be done up to 5 days ahead)
Mushrooms - Remove stems and slice. (Can be done up to 2 days ahead)
Marinate mushrooms - Combine mushroom slices with marinade. 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)
Beans - Drain and rinse beans.
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Heat a large skillet with second portion of cooking oil over medium-high heat. Add mushrooms (with marinade) and simmer until mushrooms are tender, ~3 minutes. Add beans and stir until warmed through.
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 mushrooms / beans.