Korean Short Rib Burrito with KimchiPrep Time:
30 mins. Cook Time:
6 hrs. Serves:
The number-one seller! A perfect balance of pure sweet honey, tangy garlic and naturally brewed soya sauce makes this sauce the ideal wing sauce and more.
2 lb (1 kg) boneless Korean-style beef short ribs
1 tsp (5 mL) salt (5 g)
1/2 tsp (2 mL) pepper (2 g)
1/2 cup (125 mL) E.D.SMITH® Saucemaker Honey Garlic Sauce
1/2 cup (125 mL) E.D.SMITH® Saucemaker Black Bean Sauce
3 cups (750 mL) cooked white rice (1 kg)
1/2 cup (125 mL) chopped fresh cilantro (25 g)
1/4 cup (60 mL) E.D.SMITH® Saucemaker 3rd Degree Sauce
3/4 cup (175 mL) mayonnaise
12 large flour tortillas (10-inch/25 cm)
3 cups (750 mL) kimchi, finely chopped (680 g)
36 slices English cucumber (550 g)
Trim fat from short ribs and cut into 1/4-inch thick (5 mm) slices. Season with salt and pepper. Stir Honey Garlic Sauce with Black Bean Sauce. Place ribs in a deep hotel pan; top with sauce. Cover tightly with foil. Cook, at 300 °F (150 °C), for 6 hours or until very tender, adding water if pan sauce gets too thick.
Transfer to a cutting board. Drain fat from sauce. Let stand for 10 minutes. Shred using two forks. Mix meat with rice, cilantro and enough of the cooking sauce to moisten. Blend 3rd Degree Sauce with mayonnaise. Set aside.
1 burrito: Place tortilla on a clean work surface. Spread 1 tbsp (15 mL) mayonnaise mixture and 3 cucumber slices down the center of the tortilla. Top with 1 cup (190 g) of the meat mixture, 1/4 cup (56 g) kimchi. Fold up the bottom of the tortilla over the filling, then fold in the sides and roll tightly. Grill the wrap on a Panini press or flattop until toasted and heated through.
Serving Suggestions: Serve with sliced cucumber and orange wedges.
Cook’s Note: Could also serve as a hearty and savoury breakfast.