This Korean burrito is bursting with delicious flavors: Load up warm, soft tortillas with steaming rice, succulent Korean pork slow-cooked to perfection with gochujang, fresh herbs, pickled veggies, and a dollop of tangy kimchi mayo. The soft, crunchy, tangy, savory, and spicy elements meld together to tick all the flavor boxes.
Burritos are one of those meals I never get tired of — they’re hearty, packed with flavor, full of texture, and honestly just fun to eat. This Korean burrito is my way of borrowing some of my favorite Korean-inspired flavors and wrapping them up into one seriously satisfying lunch or dinner. Gochujang and kimchi do most of the heavy lifting here, bringing that unmistakable savory heat and tang that instantly makes things more interesting.
The balance is what really makes this one work. Slow-cooked pulled pork flavored with gochujang , soy sauce, honey, and chicken stock is rich and savory, while quick-pickled carrots, cucumbers, and daikon add crunch and brightness. Kimchi and kimchi mayo layer in depth and umami, and a scoop of rice helps mellow everything out, so no single flavor takes over.
Finished with fresh herbs like cilantro, green onions, and mint, then wrapped up in a warm flour tortilla, this burrito hits all the right notes. It’s bold without being overwhelming, comforting but fresh, and exactly the kind of meal I crave when I want something a little different that still feels familiar and filling.
Are Korean burritos spicy?
These Korean burritos have a mild to medium level of heat. While gochujang is made from fermented red chiles, its spice softens once it’s cooked with the pork and combined with the other ingredients. The rice, mayonnaise, vegetables, and fresh herbs help balance everything, resulting in a flavorful dish with a gentle kick, not overly spicy.
What to serve with a Korean burrito
When I make these for dinner, I’ll often add a simple veggie side. My Asian coleslaw with sesame orange dressing is a nice for a bit of crunch. If I want something quick and easy, my creamy cucumber salad only takes 5 minutes to make and goes nicely with this burrito.
Korean Burrito with Slow Cooked Pork and Kimchi Mayo
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Ingredients
Korean Pulled Pork
- ▢ 2 ½ lb pork butt
- ▢ ¼ cup chicken stock
- ▢ 3 tablespoons gochujang
- ▢ 2 tablespoons EACH: honey and soy sauce
Quick Pickled Veggies
- ▢ 1 cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish (see notes)
- ▢ ¼ cup rice vinegar
- ▢ 2 tablespoons sugar
- ▢ ¼ teaspoon salt
Burritos Fillings
- ▢ 4 large flour tortillas
- ▢ 2 cups cooked rice
- ▢ ½ cup EACH: cilantro, sliced green onions, and mint
- ▢ Kimchi (to taste)
- ▢ Kimchi mayo (to taste)
Instructions
- Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it’s done, shred it using 2 forks. BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your burrito for extra flavor! ¼ cup chicken stock, 3 tablespoons gochujang, 2 tablespoons EACH: honey and soy sauce, 2 ½ lb pork butt
- Put the carrots, daikon, and cucumbers into a large bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients. 1 cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish, ¼ cup rice vinegar, 2 tablespoons sugar, ¼ teaspoon salt
- Warm the tortillas in the microwave for 30 seconds. Lay one down on a plate and put ½ cup of rice in the middle. Top with the pulled pork, some pickled vegetables, a handful of herbs, and some kimchi. Drizzle some kimchi mayo over the top and then roll up your burrito. Repeat with the remaining tortillas. 2 cups cooked rice, ½ cup EACH: cilantro, sliced green onions, and mint, Kimchi, Kimchi mayo
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Korean Burrito with Slow Cooked Pork and Kimchi Mayo
Ingredients
Korean Pulled Pork
- 2 ½ lb pork butt
- ¼ cup chicken stock
- 3 tablespoons gochujang
- 2 tablespoons EACH: honey and soy sauce
Quick Pickled Veggies
- 1 cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish , see notes
- ¼ cup rice vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
Burritos Fillings
- 4 large flour tortillas
- 2 cups cooked rice
- ½ cup EACH: cilantro, sliced green onions, and mint
- Kimchi , to taste
- Kimchi mayo , to taste
Instructions
- Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it’s done, shred it using 2 forks. BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your burrito for extra flavor! ¼ cup chicken stock, 3 tablespoons gochujang, 2 tablespoons EACH: honey and soy sauce, 2 ½ lb pork butt
- Put the carrots, daikon, and cucumbers into a large bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients. 1 cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish, ¼ cup rice vinegar, 2 tablespoons sugar, ¼ teaspoon salt
- Warm the tortillas in the microwave for 30 seconds. Lay one down on a plate and put ½ cup of rice in the middle. Top with the pulled pork, some pickled vegetables, a handful of herbs, and some kimchi. Drizzle some kimchi mayo over the top and then roll up your burrito. Repeat with the remaining tortillas. 2 cups cooked rice, ½ cup EACH: cilantro, sliced green onions, and mint, Kimchi, Kimchi mayo
