Korean BBQ Bangkok Burritos Recipe

Korean BBQ sauce, Sriracha aioli and garlic make this beef burrito stand out among the rest!
  • Ready in: 4 hours, 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 4 hours, 30 minutes
  • By:
  • Servings: 6

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  • 1½ pounds beef flank steak, sliced
  • 1 packet Korean BBQ Slow-Cooker Sauce Mix- FW 2017
  • ½ cup beer or apple juice
  • ½ cup mayonnaise
  • 1-2 teaspoons Sriracha sauce
  • 2-3 cups cooked brown or white rice
  • 6 large burrito-style flour tortillas, warmed
  • Optional toppings such as Kimchi, shredded lettuce, chopped cilantro, shredded carrots, chopped cucumbers

cooking methods

  • Slow Cooker


  1. In 3-quart or larger slow cooker, combine first 3 ingredients. Cook on LOW 4½ hours or until very tender.
  2. Meanwhile, in small bowl, combine next 3 ingredients to create Sriracha aioli. Refrigerate, covered, until ready to serve.
  3. Place beef, cooked rice and desired amount of Sriracha aioli in warmed tortillas. Top with desired toppings and roll up burrito-style.
Makes 6 servings.

Serve with Sesame Snap Peas & Carrots

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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Rated 5 out of 5 by from Winner for those who like spicy! This is a bit spicy with or without the Sriracha aioli as the Korean mix has a kick to begin with - Great Flavor. I mixed lettuce, cucumbers and shredded carrots together and used as a topping for the meat. Prepared Basmati rice to package directions, but added in some cilantro, salt, & pepper. The rice and fresh veggies did cut down on the heat of the dish, but also provided the option to serve as a bowl rather than in a burrito. We will certainly be having this again.
Date published: 2018-10-07
Rated 5 out of 5 by from Great tasting Turkey Burrito My husband and I loved this. I made mine with a thawed turkey roll instead of flank steak. The only thing is it was a little too spicy for me, I made a second burrito without the Sriracha aioli. Definitely don't add 2 teaspoons of Sriracha sauce. (I may have messed up as I used a sriracha spice not from a bottle of sauce).
Date published: 2018-03-09
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