Korean Short Rib Burrito - Erewhon Inspired

Short Kings

Korean Short Rib Burrito

This is the famous Korean Short Rib Burrito, a savory combination of tender Korean short rib, jasmine rice, purple cabbage slaw, and a spicy chili crunch aioli, all wrapped in a spinach tortilla. The only thing I added to this burrito is a kimchi pico de gallo because, honestly, the original version seemed like it was missing something. Many reviewers of the Erewhon burrito mentioned it felt like it needed a little more punch, and I couldn’t agree more!

This burrito is relatively easy to make, and the flavors come together beautifully. The sweet and salty marinade on the short ribs, the crunch of the cabbage slaw, and the kick from the chili aioli all work together for an explosion of flavor in every bite. This one is sure to be a hit whether you're making it for lunch, dinner, or even meal prep! I paired it with the Kelp noodle chow mein you can find the recipe here. 

Notes:

• Marinating the short ribs: For best results, marinate the short ribs for at least 2 hours, but overnight is ideal. This gives the meat time to absorb all the flavors of the marinade, resulting in tender, flavorful ribs.

• Spinach tortilla swap: If you can’t find spinach tortillas, feel free to use any other large tortillas like whole wheat or regular flour tortillas.

• Kimchi pico de gallo: This is my own addition, and it makes a world of difference! The kimchi adds a tangy, slightly spicy element that brightens the burrito. If you prefer less spice, you can omit or reduce the amount of kimchi.

• Meal prep tip: You can easily prep the short ribs and slaw ahead of time. Assemble your burritos fresh when you're ready to eat, or make them in advance and wrap them in foil for a grab-and-go meal.

  

  Lunch meal prep w/ Chili crunch aioli

  

  Korean Short Rib Burrito Fix-ins

Ingredients:

Short Rib Marinade:

• 2 lbs short ribs, cut in ½-inch slices across the bones (flanken-style)

• 1 pear, grated

• ¼ cup soy sauce

• 2 Tbsp brown sugar

• 2 Tbsp toasted sesame oil

• 4 cloves garlic, minced

• 1 Tbsp grated ginger (about 1½ inches)

• 1 Tbsp gochujang (Korean chili paste)

• 3 stalks green onions, chopped

• ¼ yellow onion, grated

• ⅛ tsp ground black pepper

• 1 Tbsp toasted sesame seeds

Burrito Components:

• 2 cups jasmine rice, cooked

• 4 spinach tortillas

• Kimchi Pico de Gallo:

  • ½ white onion, finely chopped

  • 2 tomatoes, diced

  • ¼ cup kimchi, finely chopped

  • 4 Tbsp cilantro, chopped

• Purple Cabbage Slaw:

  • ½ head purple cabbage, shredded

  • ¼ cup rice vinegar

  • 1 Tbsp soy sauce

  • 1 Tbsp sesame oil

• Chili Crunch Aioli:

  • ½ cup Kewpie mayo

  • 1 Tbsp chili crunch

  • ½ Tbsp rice vinegar

  • ½ tsp Red Boat fish sauce

  • ½ tsp garlic powder

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Directions:

1. Prep the Short Ribs:

   • Rinse the short ribs in cold water, pat dry, and place them in a wide shallow bowl.

   • In a medium bowl, combine the grated pear, grated onion, soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, green onions, black pepper, and sesame seeds. Mix well.

   • Transfer the marinade and short ribs into a gallon-size Ziploc bag. Seal the bag and marinate for at least 2 hours or overnight in the fridge.

2. Cook the Short Ribs:

   • Heat 1 Tbsp of vegetable oil in a cast-iron pan over medium-high heat. Add the marinated short ribs in a single layer. Cook for 2-3 minutes on each side until charred and cooked through. Remove from heat and set aside.

3. Prepare the Purple Cabbage Slaw:

   • In a bowl, combine shredded purple cabbage, rice vinegar, soy sauce, and sesame oil. Toss to coat evenly. Set aside.

4. Make the Kimchi Pico de Gallo:

   • In a small bowl, mix the chopped onion, diced tomatoes, chopped kimchi, and cilantro. Set aside.

5. Make the Chili Crunch Aioli:

   • In a bowl, mix Kewpie mayo, chili crunch, rice vinegar, fish sauce, and garlic powder until well-combined. Set aside.

6. Assemble the Burrito:

   • Warm the spinach tortillas. Place a layer of jasmine rice in the center of the tortilla, followed by a few slices of short rib, purple cabbage slaw, and kimchi pico de gallo. Add the chili crunch aioli when you are ready to eat the burrito. 

   • Fold in the sides and roll the burrito tightly. Slice in half and serve!

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This Korean Short Rib Burrito has a little bit of everything — savory, tangy, spicy, and crunchy. It’s an elevated, flavor-packed take on the classic burrito, inspired by Erewhon but with a homemade twist. Give it a try and let me know what you think!