For a spin on the classic burrito.
3 scallions, white and light green parts only, thinly slicedIn a large bowl, whisk together soy sauce, sugar, sesame oil, Asian pear, garlic, and ginger. When sugar has dissolved, add beef, scallion, and onion slices to bowl and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.In a large cast iron or heavy stainless steel skillet, heat 1 tablespoon oil over medium-high heat until shimmering.
In a small bowl, stir together sour cream and gochujang. Spread rice onto warm tortillas, then top with a layer of beef and onions, followed by kimchi, a few pickled daikon radish strips, red cabbage, cilantro, scallions, and gochujang sour cream. Roll tightly, folding sides of tortilla in as you go. Serve with lime wedges.If you're slicing the beef yourself, it helps to freeze it slightly first and use a very sharp slicing knife.
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