Kimchi Breakfast Burrito with Gochujang Crema
A flavorful Korean-fusion breakfast burrito featuring savory bulgogi-seasoned scrambled eggs, tangy kimchi, and a spicy-sweet gochujang crema. This easy-to-make dish offers a delightful blend of salty, sweet, and umami flavors to kickstart your day.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
In a mixing bowl, whisk together the eggs, milk, soy sauce, sesame oil, and black pepper.
~1 min - 2
Heat 1 teaspoon of neutral oil in a frying pan over medium heat. Add the bulgogi-seasoned beef or tofu and cook until heated through, about 2-3 minutes.
~3 min - 3
Pour the egg mixture into the same frying pan. Cook, stirring occasionally, until the eggs are softly scrambled. Fold in the cooked bulgogi and chopped kimchi.
~5 min - 4
Warm the tortillas according to package directions (microwave or quick pan-fry).
~1 min - 5
In a small bowl, whisk together the sour cream or Greek yogurt, gochujang, honey, and lime juice to make the gochujang crema.
~1 min - 6
Divide the scrambled egg and bulgogi mixture evenly between the two warmed tortillas. Drizzle generously with the gochujang crema.
~1 min - 7
Fold the tortillas to create burritos. Serve immediately.
Tips
- For a spicier crema, add a pinch of red pepper flakes or a bit more gochujang.
- Leftover burritos can be tightly wrapped in foil and stored in the refrigerator for up to 1 day. Reheat gently in a dry pan or oven.
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