Burrito
A hearty burrito that wraps sizzling stir-fried thin pork belly, crunchy bean sprouts, and fragrant perilla leaves in a tortilla. The sweet-savory soy-glazed pork pairs beautifully with the butter-toasted tortilla for a filling, delicious meal. A super-simple one-plate dish ready in 20 minutes.
Ingredients
Ingredients
- Thin-sliced pork belly (daepae)200g
- Bean sprouts1 handful
- Perilla leaves5 leaves
- Onion1/2
- Green onion1/2 stalk
- Sliced garlic1 tbsp
- Tortilla1 sheet (8 inch)
- Butter1 tbsp
Sauce & Seasoning
- Soy sauce2 tbsp
- Sugar1/2 tbsp
- Oligo syrup1 tbsp
- Minced garlic1/2 tbsp
- Maesil (green plum) syrup1 tbsp
- Oyster sauce1 tbsp
- Black pepperA pinch
Directions
- 1
Rinse the bean sprouts well and drain, then julienne the onion and perilla leaves.
- 2
Season the thin pork belly with soy sauce, sugar, oligo syrup, minced garlic, maesil syrup, and pepper.
- 3
Add the julienned onion and toss it together with the meat.
- 4
Stir-fry the marinated pork belly in a hot pan, then add oyster sauce, sliced garlic, green onion, and bean sprouts and stir-fry together.
- 5
Place butter on one side of the tortilla and, once it melts, flip it right over.
- 6
Lay the perilla leaves on top of the toasted tortilla.
- 7
Pile the stir-fried meat generously on top.
- 8
Fold in both sides once and roll it up from the bottom to finish.