How long does it take to make Beef Bulgogi Burrito?

About 40 minutes in total: 30 minutes of prep and 10 minutes of cooking.

How many servings does this Beef Bulgogi Burrito recipe make?

This recipe makes 11 servings as written; ingredient quantities on this page can be scaled.

Where does this Beef Bulgogi Burrito recipe come from?

It was shared by Tom Walsh on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Beef Bulgogi Burrito

Name: Beef Bulgogi Burrito
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 11 servings
Ingredients: 48 oz top sirloin; 4 tbsp water; 2 tsp baking soda; 6 tbsp soy sauce; 4 tbsp honey; 3 tbsp gochujang; 2 tbsp dark soy sauce; 3 tbsp zero calorie sweetener; 2 tbsp garlic puree; 2 tbsp ginger puree; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 0.5 yellow onion; to taste salt; to taste black pepper; 240 g sushi rice; 400 g plain skyr or Greek yogurt; 50 g sriracha; handful cilantro or green onions; 150 g low fat skyr or Greek yogurt; 75 g light mayo; 20 g milk; pinch sesame seeds; pinch green onions; 11 burrito tortillas; to taste garlic; 15 g gochujang; pinch salt; to taste sriracha

These beef bulgogi burritos combine tender, marinated sirloin with a creamy sriracha rice and a zingy spicy mayo, all wrapped in a warm tortilla. The high‑protein, low‑calorie meal is perfect for quick dinners and freezes well for later.

Maker: Tom Walsh

From: Instagram(view original)

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Prep Time

30 min

Cook Time

10 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

40 min estimated total time for 11 servings.

Explore related saves

Dinner Burrito High Protein Low Calorie

Ingredients

48 oz top sirloin
pinch sesame seeds
pinch green onions
11 burrito tortillas

Tenderizer

4 tbsp water
2 tsp baking soda

Bulgogi Marinade

6 tbsp soy sauce
4 tbsp honey
3 tbsp gochujang
2 tbsp dark soy sauce
3 tbsp zero calorie sweetener
2 tbsp garlic puree
2 tbsp ginger puree
1 tbsp toasted sesame oil
1 tbsp rice vinegar
0.5 yellow onion
to taste salt
to taste black pepper

Creamy Sriracha Rice

8 1/2 oz sushi rice
14 oz plain skyr or Greek yogurt
1 4/5 oz sriracha
handful cilantro or green onions
to taste salt
to taste garlic

Low Cal Spicy Mayo

5 3/10 oz low fat skyr or Greek yogurt
2 3/5 oz light mayo
0.53 oz gochujang
0.71 oz milk
pinch salt
to taste sriracha

Instructions

1
1. In a shallow bowl, combine 4 tbsp water with 2 tsp baking soda. Add the thinly sliced top sirloin and soak for 15 minutes to tenderize.
2
2. While the meat marinates, prepare the bulgogi sauce: in a separate bowl whisk together 6 tbsp soy sauce, 4 tbsp honey, 3 tbsp gochujang, 2 tbsp dark soy sauce, 3 tbsp zero‑calorie sweetener, 2 tbsp garlic puree, 2 tbsp ginger puree, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, and ½ of a yellow onion (finely diced). Season with salt and black pepper to taste.
3
3. Drain the sirloin, pat dry, and toss it in the bulgogi sauce until fully coated. Let the meat rest in the sauce for 5 minutes.
4
4. Heat a large skillet or grill pan over medium‑high heat. Cook the marinated beef, stirring occasionally, until browned and cooked through, about 6‑8 minutes.
5
5. Meanwhile, cook 240 g sushi rice according to the package instructions. When the rice is tender and the water is absorbed, transfer to a large bowl.
6
6. While the rice is still warm, stir in 400 g plain skyr (or Greek yogurt), 50 g sriracha, a handful of chopped cilantro or green onions, and season with a pinch of salt and a touch of garlic to taste. Mix until creamy and evenly colored.
7
7. In a small mixing bowl, combine 150 g low‑fat skyr (or Greek yogurt), 75 g light mayo, 15 g gochujang, 20 g milk, a pinch of salt, and optional sriracha to taste. Whisk until smooth to create the low‑calorie spicy mayo.
8
8. Lay a burrito tortilla on a clean surface. Spread a generous spoonful of the spicy mayo in the center, add a portion of the cooked bulgogi beef, top with a scoop of the creamy sriracha rice, and sprinkle with sliced green onions and sesame seeds.
9
9. Fold the sides of the tortilla inward, then roll tightly to enclose the filling. Wrap each burrito in parchment paper or foil.
10
10. For make‑ahead meals, place the wrapped burritos in a freezer‑safe bag and freeze. To reheat, remove the foil, wrap the burrito in a damp paper towel, microwave on high for 2–3 minutes, then finish by air‑frying at 375°F for 6–8 minutes or pan‑frying until the tortilla is crisp.
11
11. Slice in half if desired and serve immediately. Enjoy a high‑protein, low‑calorie burrito that’s ready in minutes.

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