Korean BBQ Bulgogi is one of my favorite meals on earth. Slow Cooker Korean BBQ Bulgogi Wraps stuffed with cabbage, carrots, and rice is one of my guy’s favorite meals on earth. Succulent flavors of South Korean bulgogi, easy to prepare with a slow cooker, a bag of coleslaw, and wrapped up in a flour tortilla. Incredibly delicious!
I’ve heard the stories so many times. I think I even have a photo somewhere. My father traveled extensively in Korea in the 70s, 80s, and beyond. So much so he developed a love of the country, their culture, and food. Even learning Korean phrases he likes to brings out now and again. Although his pronunciations may render entirely different meanings, his Korean friends are generous with their smiles.
My father’s first experience with bulgogi was in Seoul, Korea. His most memorable was on the beach in Pusan, now called Busan, where cooks would set up large bowls set over an open fire and make bulgogi for picnickers on the shoreline.
Later, a neighbor of mine from Seoul reintroduced bulgogi to us and soon became my son’s favorite food. Korean pancakes and kimchi and bulgogi were favorite treats. Busy with her own life and responsibilities, she still took time to often walk over treats before dinner. Forever now, Korean food will be a family favorite.
The idea for this wrap first came from Lindsey Ostrom. While there was nothing to improve on in her version, I tailored this to our taste a bit… and this is the result.
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Korean BBQ Bulgogi Wraps Made Easy in the Slow Cooker
Korean BBQ Bulgogi is one of my favorite meals on earth. Slow Cooker Korean BBQ Bulgogi Wraps with cabbage, carrots, and rice is one of my guy’s favorite meals on earth. Succulent flavors of South Korean bulgogi, easy to prepare with a slow cooker, a bag of coleslaw and wrapped up in a flour tortilla. Incredibly delicious!
For the Beef
- 2 – 2.5 lbs. boneless top sirloin or beef tenderloin
- 1 cup pears, crushed
- 1-inch ginger, about a teaspoon, finely minced
- 1 scallion, chopped
- 4 cloves garlic, minced
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon salt and pinch of black pepper
For the Burritos
- cooked rice
- cilantro, fresh
- cole slaw mix, or shredded savoy cabbage and carrots
- sriracha or hot chili oil (optional)
- large flour tortillas
Beef: Place the beef in the bottom of a slow cooker and add crushed pears, ginger, scallion, and garlic. In a small bowl combine soy sauce, brown sugar, sesame oil, salt, and pepper. Pour over meat in the slow cooker. Cover and cook on HIGH for 3-5 hours, LOW for 6-8 hours, or until very tender.
While still in the slow cooker, shred beef with two forks, combining all of its juices and sauce.
Prep burrito fillings: cook the rice, wash the coleslaw or shred your own, and mince cilantro.
Lay a flour tortilla flat. Place the rice, meat, cilantro and coleslaw in the middle of the tortilla. Drizzle with sriracha or hot chili oil if using. Fold the sides up, then roll it up. If you’re saving or freezing for later, wrap with foil.