A vegan twist on a Korean-Mexican fusion inspired burrito, loaded with bulgogi soy curls, brown rice, kimchi, fresh crunchy veggies, creamy avocado, and spicy mayo. To quote the man who inspired this burrito… Welcome to Flavortown.
I was watching triple D this weekend (Diners, Drive-Ins, and Dives) as my wife and I usually do on Saturday mornings, and one of the places he visited was an eatery called Zoftig in Santa Rosa. They made a meaty version of this burrito, and we knew right away we needed to recreate a vegan one.
If you aren’t into burritos, skip the tortilla and make it a bowl. It will be equally delicious. Don’t be afraid to make swaps for what you have on hand, like white onion vs green, apple vs pear, white rice vs brown… you get it.
If you try this recipe, let me know by commenting below, or tagging me in your photos on Instagram, @namasteandchow!
Vegan Korean BBQ Burrito
With Bulgogoi Soy Curls, kimchi, fresh veg and spicy mayo.
Ingredients:
1 c soy curls
2 burrito sized flour tortillas
1/2 c brown rice, dry
1 small jalapeno, seeds and ribs removed, thinly sliced
1/2 large carrot, peeled and julienned
1/2 avocado, sliced
1 T avocado oil
1/4 c kimchi, chopped into bite-sized pieces
For the marinade:
1/2 small pear
2 green onions, roughly chopped
2 cloves garlic
1 T ginger roughly minced
1 T sambal
3 T soy sauce
1 T brown sugar
2 T rice wine vinegar
1 T toasted sesame oil
1 T avocado oil
4 T of water (to mix with soy curls)
For the spicy mayo:
1/8 c vegan mayo
1 T sriracha (if you like it spicy, add another .5 to 1 T)
Method:
1. Prepare brown rice according to package instructions.
2. Start by making the marinade. Place all marinade ingredients in a blender or food processor and pulse until smooth.
3. Place soy curls in a bowl and pour the marinade over top. Add four tablespoons of warm water, and mix to combine. Make sure the soy curls are coated and covered with liquid. Let them marinate and rehydrate for at least 30 mins.
4. Once the rice is almost ready and you’ve let your soy curls rehydrate, heat one tablespoon of oil in a skillet. Remove soy curls from the marinade and cook for 10-12 minutes on medium high heat. (Make sure to remove the curls from the liquid, instead of dumping the whole bowl liquid and all into the skillet). You’ll know they are done when all sides are nicely browned and the liquid is absorbed.
5. To assemble the burritos, warm the tortillas in a skillet. For each burrito add rice, soy curls, julienned veggies, kimchi, and spicy mayo. Roll and enjoy!