Korean Portobello Burritos
with leftover rice / kimchi slaw / sesame cucumbers
Sweet and savory marinated portobellos are 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.
Ingredients
- 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)
- Mushrooms, portobellos - 4, sliced
- Cucumbers - 12 oz, chopped
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Sesame seeds, white - 1 tsp
- 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
- Beans, black (14 oz / 397 g) - 1 can
- Tortillas, burrito-sized flour or corn - 4
- Basmati rice, cooked (leftover from Tuesday) - ~2 cups
Nutrition Facts
Prep
- 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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Make
- 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.
- Reheat rice in the microwave.
- 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.
- Serve burritos with cucumbers on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
40 reviews
So delicious! I marinated my steak for two days and it came out so flavorful. I accidentally made the steak "tough" because I spaced out and cut the steak with the grain instead of against. Oops. So follow their warning for tender steak bits. The kimichi is a must if you want that great spicy tang in the slaw. However, I personally think the sour cream and gochujang sauce isn't necessary to the dish. 5/5 will make again!
0 HelpfulGetting 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.
0 HelpfulMade onto burrito bowls, added snap peas because I had them and needed to use them up. Easy and tasty
0 Helpful