Crockpot Korean BBQ Beef Burritos
This Korean BBQ recipe combines all the best asian flavors with the convenience of a crockpot and packaged up in a burrito.
Course
Main Dish
Cuisine
asian
Keyword
recipe
,
rice
Servings
Prep Time
4
people
20
minutes
Passive Time
8
hours
Servings
Prep Time
4
people
20
minutes
Passive Time
8
hours
Ingredients
For the Korean BBQ Beef
2-3
pound
beef roast
1/2
cup
beef broth
1/4
cup
brown sugar, packed
1/4
cup
soy sauce
make it gluten free by using coconut aminos or tamari instead
1
Tablespoon
minced fresh garlic
2
teaspoons
ground ginger
1
Tablespoon
sesame oil
1
Tablespoon
rice vinegar
For the slaw
1 1/2
cups
shredded red cabbage
2
whole
carrots, shredded
1/4
cup
chopped cilantro
2
green onions, tops only, sliced
1
whole
lime
2
Tablespoons
brown sugar
2
teaspoons
sesame oil
1/2
teaspoon
salt
For the sriracha mayo
1/3
cup
sriracha
1
cup
mayo
For assembly
8
whole
burrito sized tortillas
3
cups
cooked jasmine rice
Instructions
For the beef
Combine all the ingredients for the beef in a crockpot and cook on low 6-8 hours, until beef is tender and easily shredded.
For the slaw
Combine all the slaw ingredients in a bowl and set aside until ready to make burritos.
For the mayo
Combine the sriracha and mayo well. It’s nice to have it in a squeeze bottle but not necessary.
Assemble Burritos
Lay out a warm tortilla. Put the beef, slaw, and rice in. Top with some sriracha mayo. Roll and enjoy!