Camp Bulgogi Burritos
- Prep
- 50 min
- Cook
- 25 min
- Serves
- 6
- Difficulty
- Hard
Savor the deliciousness of these flavorful burritos filled with marinated beef, rice, kimchi, and cheese.
Ingredients
- 1 1/2 lbs thinly sliced ribeye or top sirloin
- 1 large onion, thickly sliced
- 4 scallions, cut into 3-inch pieces
- 4 oz applesauce
- 2 tablespoons rice syrup
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon black pepper
- 1/2 teaspoon baking soda
- 6 large tortillas
- 4 cups cooked white rice
- Mozzarella cheese, as desired
- Kimchi, as desired (store-bought is okay)
Directions
- In a bowl, marinate the thinly sliced beef with onions, scallions, applesauce, rice syrup, oyster sauce, soy sauce, ginger, black pepper, and baking soda. Set aside for 10-15 minutes.
- Camp rice hack: On your hot Blackstone Griddle, boil a pot of water. Add the rice packages, cover, and boil for 10 minutes.
- On the hot and oiled Blackstone Griddle, cook the marinated bulgogi until it is fully cooked. Set aside.
- To assemble the burritos, lay out one large tortilla. Spread a layer of rice onto the tortilla, followed by kimchi, the cooked bulgogi, and cheese to your desired amount. Roll the tortilla tightly and toast the burrito on the griddle until the tortilla turns golden on each side. Enjoy while hot!