Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Korean Fusion Chicken Burrito Recipe
Korean fusion chicken burritos satisfy cravings for famous food truck bulgogi burritos when you can't drive out to get the authentic version, inspired by sudden fusion cravings. This creative recipe captures the essence of Korean-Mexican fusion that made food trucks famous while making these flavors accessible for home preparation. The fusion inspiration creates unique taste combinations while satisfying specific cravings for this popular street food style.
Craving the Kogi® Truck and can’t drive out to get a bulgogi burrito? Recipe was created out of a sudden craving for the Kogi® Truck in Los Angeles. To avoid a soggy burrito, be sure to squeeze out any liquids from the kimchi.
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Yield:
4 burritos
Cook Mode (Keep screen awake)
Ingredients
Meat:
6 cloves garlic, minced
2 tablespoons Korean chile paste (gochujang)
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon sesame oil
2 (10 ounce) cans chicken chunks, drained
Everything Else:
4 (10 inch) flour tortillas
2 tablespoons vegetable oil
2 teaspoons butter, softened (Optional)
1 cup fresh cilantro leaves
½ cup chopped kimchi, squeezed dry (Optional)
2 tablespoons shredded sharp Cheddar cheese
1 tablespoon salsa
Directions
Preheat oven to 360 degrees F (182 degrees C).
Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.
Nutrition Facts (per serving)
| 597 | Calories |
| 29g | Fat |
| 46g | Carbs |
| 39g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 597 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 8g | 42% |
| Cholesterol 97mg | 32% |
| Sodium 1635mg | 71% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 3g | 10% |
| Total Sugars 6g | |
| Protein 39g | 77% |
| Vitamin C 17mg | 19% |
| Calcium 176mg | 14% |
| Iron 5mg | 28% |
| Potassium 452mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
