Slow Cooker Korean BBQ Bulgogi Wraps
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 in a flour tortilla. Delicious now or freeze for later lunches and dinners.
Servings: 5 to 6 servings
Calories: 354kcal
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
- 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
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.
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 23.2g | Protein: 42.4g | Fat: 9.3g | Cholesterol: 107mg | Fiber: 2.4g | Sugar: 17.8g