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Korean Steak Burritos
with leftover rice / kimchi slaw / sesame cucumbers

Active: 30 minTotal: 50 min
20180402 korean steak burritos nm 1.jpg?ixlib=rails 2.1

Sweet and savory marinated Korean steak is served with kimchi slaw and rice and rolled into a burrito for this East-meets-West mash-up that we first included in a meal plan in 2018.
Smarts: All of the components for these burritos can be prepared ahead of time - just reheat the rice and meat and assemble the burritos when you're ready to eat.



Korean Marinated Steak:
  • Garlic - 2 cloves, chopped
  • Ginger, fresh - 1 tsp, grated
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Gochujang - 1/2 tsp (Korean red pepper paste; sub any hot sauce)
  • Beef, boneless skirt steak - 1 lb, thinly sliced
Sesame Cucumbers:
  • Cucumbers - 12 oz, chopped
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 2 tsp
  • Sesame seeds, white - 1 tsp
Korean Steak Burritos:
  • Yogurt, plain or Greek - 1/4 cup
  • Gochujang - 2 tsp (Korean red pepper paste; sub any hot sauce)
  • Kimchi (opt) - 1/4 cup, chopped
  • Coleslaw mix - 5 oz
  • Oil, cooking - 2 tsp + 1 Tbsp
  • Lime juice - 2 tsp
  • Cilantro - 1/4 cup, leaves torn
  • Tortillas, burrito-sized flour or corn - 4
  • Basmati rice, cooked (leftover from Tuesday) - ~2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make marinade - Chop garlic and grate ginger. Combine with brown sugar, vinegar (portion for steak), soy sauce, and Gochujang (portion for steak). (Can be done up to 5 days ahead)
  2. 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)
  3. Make spicy yogurt - Combine yogurt with Gochujang (portion for burritos). (Can be done up to 5 days ahead)
  4. Kimchi - Chop kimchi. (Can be done up to 5 days ahead)
  5. 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)
  6. Make kimchi slaw - Combine kimchi, coleslaw mix, first portion of cooking oil, lime juice, and cilantro leaves. (Can be done 1 day ahead)


  1. 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.
  2. Warm tortillas according to package directions.
  3. Reheat rice in the microwave.
  4. Give cucumbers a stir and season with some salt.
  5. Assemble burritos by spreading one side of each tortilla with spicy yogurt. Fill tortillas with rice, kimchi slaw, and steak.
  6. Serve burritos with cucumbers on the side. Enjoy!

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This meal has 39 reviews

Getting the cucumbers and steak marinating a day in advance meant that this meal came together relatively quickly. Plus it was yummy - although there was no way all the filling was going to fit in a single tortilla.

By: Jenna
Posted: Jun 11, 2019
Diet: Original

i really liked the flavors but the meat came up hard and chewy.

By: andres
Posted: May 14, 2019
Diet: Original

Absolutely fantastic! I'd eat this every week. Easy and yummy and filling!

By: Jenna
Posted: May 02, 2019
Diet: Original

Great flavors, and easy to put together!

By: Melissa
Posted: Apr 27, 2019
Diet: Original

Made onto burrito bowls, added snap peas because I had them and needed to use them up. Easy and tasty

By: Christine
Posted: Apr 23, 2019
Diet: Gluten-free

I was shocked at how much I loved this. Will definitely make it again!

By: Andrea
Posted: Apr 17, 2019
Diet: Original