Description
This Korean BBQ crunchwrap folds bulgogi ribeye, furikake rice, kimchi, cucumber, and mozzarella into a crispy pan-seared tortilla. A KBBQ and Taco Bell mashup.
Ingredients
Units
Scale
- 4 large (10 inch) flour tortillas
- 2 tostadas caseras
- 1 lb boneless ribeye, thinly sliced
- 1/2 onion, chopped
- 2 cups bulgogi sauce
- 2 cups shredded mozzarella
- 1 cup instant white rice, cooked
- furikake, to taste
- 1/2 cucumber, cut into thin strips
- 1/2 cup kimchi
- vegetable oil, for the pan
Equipment
Instructions
- Marinate the beef. Combine the sliced ribeye, chopped onion, and bulgogi sauce in a mixing bowl, toss to coat, cover, and refrigerate overnight.
- Cook the filling. Heat a little vegetable oil in a frying pan over medium and cook the beef and onions until cooked through. Microwave the instant white rice per the package and set both aside.
- Cut the mini tortillas. Lay a tostada casera on a large tortilla and trace around it to cut a mini tortilla. Repeat so you have two mini and two full-size tortillas.
- Layer. On each full tortilla, add a circle of mozzarella the size of the tostada, then rice, furikake, beef, and onions. Top with the tostada, then cucumber, kimchi, and more mozzarella.
- Fold. Set a mini tortilla on top and fold the edges of the large tortilla up and over toward the center until sealed.
- Sear. Cook seam-side down in an oiled pan over medium heat for 3 to 4 minutes until golden, then flip and cook 3 more minutes. Serve hot.
Notes
- Marinate overnight for the deepest flavor; even 30 minutes helps if you are short on time.
- Slice the ribeye thin while it is partially frozen for easy, even strips.
- Keep mozzarella against both tortilla surfaces so the melted cheese helps glue the wrap shut.
- Cook seam-side down first and do not move it, so the tortilla seals before you flip.
- Swap the ribeye for thinly sliced sirloin or pre-sliced bulgogi beef from a Korean market.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean, Mexican
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 780 kcal
- Sugar: 14g
- Sodium: 1490mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 110mg