Slow Cooker Korean BBQ Bulgogi Wraps is an easy but incredibly delicious twist on classic Korean BBQ Bulgogi. Tender beef is slowly simmered in the tantalizing bulgogi flavors of South Korea.
And then wrapped with cabbage or kimchi, your choice, bits of carrots and rice. And the flavors meld together to make a meal you won’t soon forget.
Best of all… make it for now. And freeze the remaining wraps for quick and easy lunches or dinners.
I’ve heard the stories so many times. I think I even have a photo somewhere. My father has traveled extensively in Korea. Doing so, he developed a great love for the country, their culture, and food.
Even learning Korean phrases he still 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 the 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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For the Beef
- 2 lbs. boneless top sirloin, flank, or beef tenderloin
- 1 cup pears, crushed
- 1-inch ginger, about a teaspoon, finely minced
- 3 scallions, chopped
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 3 tablespoons toasted sesame oil
- 1 teaspoon salt and pinch of black pepper
For the Burritos
- cooked rice
- cilantro, fresh
- coleslaw 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, scallions, 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 the 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 9.3gTrans Fat: 0gCholesterol: 107mgCarbohydrates: 23.2gFiber: 2.4gSugar: 17.8gProtein: 42.4g