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A burrito cut in half reveals rice, bulgogi shredded beef, lettuce, carrots, and other vegetables, placed on foil on a marble surface.
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Slow Cooker Korean BBQ Bulgogi Wraps

Tender shredded beef simmers in the slow cooker with pear, ginger, garlic, soy sauce, brown sugar, and toasted sesame oil, then is wrapped with rice, cilantro, crisp cabbage, and optional sriracha for easy Korean BBQ Bulgogi Wraps.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 6 servings
Calories: 333kcal
Author: Stephanie Wilson

Ingredients

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
  • ½ cup soy sauce
  • ⅓ 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

Instructions

  • 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.

Notes

  1. Make Ahead: For make-ahead lunches, wrap assembled bulgogi wraps tightly in foil and refrigerate or freeze.
  2. Beef: The beef can also be served in rice bowls with cabbage, carrots, cilantro, cucumber, kimchi, or scallions.
  3. Spicy: Use sriracha or hot chili oil only if you like a little heat.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 18g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 1170mg | Potassium: 658mg | Fiber: 1g | Sugar: 15g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 3mg