KOREAN BURRITO RECIPES

KOREAN BREAKFAST BURRITO RECIPE | SIDECHEF

Korean Breakfast Burrito Recipe | SideChef image

We thought that breakfast needed a facelift so we created this Korean Breakfast Burrito. Spice up your morning with some tangy kale and kimchi eggs next to sweet/spicy gochujang rice, all wrapped up in the ever-dependable tortilla.

Provided by SideChef

Categories Meals for Two Pescatarian Easy Dairy-Free Shellfish-Free Meal Plan SideChef Original Soy-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free

Total Time 1800S

Yield 2

Number Of Ingredients 9

Ingredients

1 Yellow Onion
50 gram Kale
3 tablespoon Oil
4 Egg
1/4 cup Kimchi
to taste Salt and Pepper
2 cup White Rice
1 tablespoon Gochujang
2 Tortilla

Steps:

Finely dice Yellow Onion (1). Destem the Kale (50 gram) and cut into 1-inch strips.
Crack Egg (4) into a medium bowl scramble them using a whisk or a fork.
Coat the bottom of a large frypan with Oil (3 tablespoon) and heat over medium until shimmering. Add onion and cook until browned, about 10 minutes, then add the Kale strips and stir until Kale begins to wilt, which will happen quickly.
Reduce frypan heat to low and add the eggs, keep the eggs moving around the pan. Add Kimchi (1/4 cup), continue to stir and cook for another 2 minutes. Taste and season with Salt and Pepper (to taste) as necessary.
In a medium bowl, combine White Rice (2 cup) with Gochujang (1 tablespoon) using a fork.
Make your burrito by adding rice and egg to a Tortilla (2). Roll your burrito and enjoy!

Nutrition Facts : Calories 553 calories, ProteinContent 14.2 g, FatContent 16.4 g, CarbohydrateContent 85.2 g, FiberContent 3.6 g, SugarContent 4.1 g, SodiumContent 219.8 mg, SaturatedFatContent 2.6 g, TransFatContent 0.1 g, CholesterolContent 182.3 mg, UnsaturatedFatContent 13.1 g

KOREAN BREAKFAST BURRITO RECIPE | SIDECHEF

Korean Breakfast Burrito Recipe | SideChef image

We thought that breakfast needed a facelift so we created this Korean Breakfast Burrito. Spice up your morning with some tangy kale and kimchi eggs next to sweet/spicy gochujang rice, all wrapped up in the ever-dependable tortilla.

Provided by SideChef

Categories Meals for Two Pescatarian Easy Dairy-Free Shellfish-Free Meal Plan SideChef Original Soy-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free

Total Time 1800S

Yield 2

Number Of Ingredients 9

Ingredients

1 Yellow Onion
50 gram Kale
3 tablespoon Oil
4 Egg
1/4 cup Kimchi
to taste Salt and Pepper
2 cup White Rice
1 tablespoon Gochujang
2 Tortilla

Steps:

Finely dice Yellow Onion (1). Destem the Kale (50 gram) and cut into 1-inch strips.
Crack Egg (4) into a medium bowl scramble them using a whisk or a fork.
Coat the bottom of a large frypan with Oil (3 tablespoon) and heat over medium until shimmering. Add onion and cook until browned, about 10 minutes, then add the Kale strips and stir until Kale begins to wilt, which will happen quickly.
Reduce frypan heat to low and add the eggs, keep the eggs moving around the pan. Add Kimchi (1/4 cup), continue to stir and cook for another 2 minutes. Taste and season with Salt and Pepper (to taste) as necessary.
In a medium bowl, combine White Rice (2 cup) with Gochujang (1 tablespoon) using a fork.
Make your burrito by adding rice and egg to a Tortilla (2). Roll your burrito and enjoy!

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