Korea and Mexico… they don't have a lot in common. Sure, they're both places on planet Earth, but pondering the tastes and flavors of each cuisine leaves the thinker scratching his or her head: How on earth could the Home Chef culinary team meld these two together? Easy! We took the classic bo ssam flavors, salty and spicy, and rolled them up into a burrito. That's it. No weird alchemy, no forced marriage… just a perfect handheld treat you'll find yourself making again and again.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve and peel onion. Cut half into thin slices and cut other half into ¼" dice. Trim cucumber and cut into ¼" rounds on an angle. Mince cilantro (no need to stem). Season ribeye steak strips with a pinch of pepper.
Pickle Onions and Make Korean Aioli
Mix sliced onion and seasoned rice vinegar in a mixing bowl. In another mixing bowl, combine mayonnaise and half the gochujang. Taste, and add remaining gochujang as desired.
Start the Ribeye Steak Strips
Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ribeye steak strips, and diced onion to very hot pan. Stir occasionally until beef is browned, 4-6 minutes.
Finish the Ribeye Steak Strips
Add tonkatsu to pan and stir until ribeye steak strips are coated, 1 minute. Season to taste with pepper and remove from burner. Transfer ribeye steak strips to a plate. Wipe pan clean and reserve.
Assemble the Burritos
To bowl with pickled onions, stir in cucumber, slaw mix, and cilantro. Microwave tortillas 30 seconds. Alternatively, heat tortillas in pan used to cook steak strips over medium heat, 30-45 seconds. Place tortilla on a clean work surface. Add half the ribeye steak strips, half the pickled onion mix (reserve ½ cup for plating), and half the Korean aioli. Fold sides of tortilla in and gently roll tortilla away from you while keeping filling tucked in. Repeat with second tortilla.
Finish the Dish
Return pan used to cook steaks to medium-high heat. Coat lightly with cooking spray and place burritos, seam side down, in hot pan. Brown on two sides, 2 minutes per side. Remove burritos from pan and halve diagonally. Place on a plate with remaining pickled onion mix and serve.
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