📖 Instructions

1. First things first, lets get that Bulgogi marinating! In a bowl, combine the soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, and a pinch of black pepper. Whisk it all together until the sugar dissolves. This marinade is the key to that sweet and savory bulgogi flavor we all know and love. The marinade will penetrate deep inside the beef for that true bulgogi taste!
2. Add the thinly sliced beef to the marinade, making sure every piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, but preferably longer – up to 4 hours. The longer it marinates, the more flavorful the beef will be! Letting it marinate overnight works too.
3. While the bulgogi is marinating, lets get started on the gochujang mayo. In a small bowl, combine the mayonnaise, gochujang (Korean chili paste), rice vinegar, and a tiny splash of sesame oil. Mix well until everything is smooth and creamy. Taste and add more gochujang if you want it spicier!
4. Now, it's kimchi time! If your kimchi is in large pieces, give it a rough chop. This makes it easier to distribute evenly throughout the burrito. Also, give it a squeeze to remove any excess liquid. Nobody wants a soggy burrito!
5. Time to cook the bulgogi! Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and wait until it shimmers. Add the marinated beef to the skillet, spreading it out in a single layer as much as possible. Cook for about 3-5 minutes per side, or until the beef is cooked through and slightly caramelized. Be careful not to overcrowd the pan, or the beef will steam instead of sear.
6. Warm your tortillas. You can do this in a dry skillet, in the microwave wrapped in a damp paper towel, or even over an open flame (if you're feeling adventurous!). Warming the tortillas makes them more pliable and less likely to tear when you're rolling the burrito.
7. Assembly time! Lay a warm tortilla flat on a clean surface. Spread a generous layer of gochujang mayo in the center of the tortilla. Top with a layer of cooked rice, followed by the bulgogi, kimchi, and any other fillings you desire (shredded lettuce, avocado slices, bean sprouts, etc.).
8. Now for the tricky part – rolling the burrito. Fold in the sides of the tortilla, then tightly roll it up from the bottom, tucking in the fillings as you go. Think of it like wrapping a baby – snug but not too tight! Repeat until you have used up all the ingredients.
9. If you want, you can toast the burritos in a dry skillet for a few minutes per side, until they are golden brown and crispy. This is totally optional, but it adds a nice textural contrast. It makes a big difference with how the final product taste and looks.
10. Cut the burrito in half and serve immediately. Enjoy the explosion of flavors in every bite!