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Summary
This dish is so popular at our house that I usually have to double it. Husband loves his leftovers for lunch the next day. Marinate a minimum of 30 minutes, though I usually will marinate longer if possible. As for the kimchi, you can usually find it in jars in the refrigerated section of the produce department. Don’t be scared of the kimchi! It packs such a punch.
Servings
3 servings
Prep Time
0 hours, 30 minutes
Cook Time
0 hours, 15 minutes
Ingredients
- 2 Tablespoons garlic, minced
- 1 teaspoon red pepper flakes
- 1 pound pork tenderloin, very thinly sliced
- 2 Tablespoons brown sugar
- 2 Tablespoons sesame oil
- 2 cups cooked rice
- 1/2 teaspoon ginger, grated
- 2 Tablespoons red pepper sauce
- 4 large flour tortillas
- 3 Tablespoons soy sauce
- Juice of 3 limes
- Romaine lettuce, chopped
- 1 onion, minced
- 2 cups kimchi, chopped
- 2 Tablespoons rice wine vinegar
Instructions
Heat a large iron skillet over high heat. When very hot, dump in the marinated pork along with the marinade. Stir constantly until browned and cooked through. Remove the meat and continue cooking the marinade until thickened, maybe another minute.
Warm the tortillas on a large skillet set over medium heat for about 10 seconds per side. Then construct. Start with a scoop of rice, a handful of lettuce and kimchi, a sprinkling of the onions, and finally however much meat you’d like. Spoon on some of the thickened marinade. Wrap up the burrito
Whisk together the soy sauce, garlic, ginger, brown sugar, red pepper sauce, red pepper flakes, rice wine vinegar, and sesame oil in a bowl. Add the thinly sliced pork and set aside for at least 30 minutes.
Meanwhile, cook the rice if you haven’t already. Toss the onion with the lime juice and set aside.
