Korean Burritos

You may think that the whole Korean-Mexican thing is just a fad ready to give way to the next big thing.  If so, then you haven’t tried it.  It is amazing…though I may be a bit biased by my Korean roots.  This Christmas, I was the recipient of many incredible and thoughtful gifts including a subscription to Lucky Peach, which I’ve been eyeing since its first issue. If you have not heard of this magazine yet, it is a quarterly collaboration between McSweeney’s, David Chang of Momfuku and Anthony Bourdain.  It’s full of good food and good writing.  This issue has a great article on kimchi and different ways to eat it (i.e. in Korean Burritos).

The prep is easy but requires a full day at home.  You start with a good quality pork shoulder.

Roast it at 250 for 6 hours until you get it crispy on the outside and super tender on the inside.

While the meat is roasting, caramelize the onions for 30-40 minutes…

quick pickle some cukes in salt and sugar…

and puree your kimchi.  If you don’t have a constant supply of kimchi from your Korean mother or you don’t feel like making some on your own (which, by the way, is a lot easier than it seems), make sure to buy it from your local Korean market.  While I am a very strong supporter of our local co-op, DO NOT, I repeat, DO NOT buy kimchi from them.  We made this mistake once, and both Greg and I actually ended up spitting it out…and if you know us at all, you know that spitting food out is extremely rare for either of us.  It was a very weird sauerkraut/chili pepper concoction.

Korean Burritos

adapted from Lucky Peach

3 lbs pork shoulder
2 cucumbers
1 cup shelled edamame
2 cups cooked white rice
2 large yellow onions
1/2 cup kimchi, pureed. Alternatively, you can just chop it up into bite-sized pieces.
Large tortillas

Olive oil
Hoisin sauce

1. For the pork shoulder, preheat your oven to 250. Season your pork with some black pepper and 1T each of salt and sugar. Place in a roasting pan, and cook uncovered for 6 hours. Baste every hour or so with its own juices. After the 6 hours, let rest on the counter for 30 minutes then shred with forks.

2. For the caramelized onions, slice the onion and cut into thin slices. Heat 1Tbsp each of olive oil and butter in a saucepan over medium-high heat. Once the butter is melted, add the onions and let it cook for a couple of minutes before stirring. Then turn the heat down to medium-low and cook for 30-40 minutes, stirring frequently, until the onions are browned.

3. For the quick pickled cucumbers, cut the cukes into thin slices. Season with 1/2 Tbsp each of salt and sugar, toss and let sit for at least 10 minutes.

4. When you’re ready to make your burritos, warm the tortillas for 2 minutes in the oven. Spread 1/2 Tbsp or more of the hoisin on the tortilla, then add 2-3 Tbsp of the rice, a handful of the edamame, cucumbers, roasted onions ad pulled pork. Add the kimchi. Roll it up and enjoy. Use sriracha as desired.

Cooking is more fun with our new iHome speaker!

Now some gratuitous dog pics.  We’ve been practicing a lot of yoga at home lately thanks to Yogaglo, and the dogs love to join in. Here’s Pickle in Downward Facing Dog.

And here, they’re both enjoying the benefits of Savasana!


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Filed under Cooking, Dogs, Food

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