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Korean BBQ Steak Breakfast Burritos

Korean BBQ Steak Breakfast Burritos - featured image
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These Korean BBQ Steak Breakfast Burritos combine tender marinated steak, fluffy scrambled eggs, crunchy veggies, and a spicy cream sauce, all wrapped in a warm tortilla. Perfect for a bold, hearty breakfast or brunch, and easy to meal prep ahead.

Ingredients

Scale
  • 8 oz flank steak or sirloin, thinly sliced
  • 2 tbsp soy sauce (low-sodium optional)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp gochujang (or Sriracha as substitute)
  • 1/2 tsp black pepper
  • 4 large eggs
  • 2 tbsp milk or non-dairy milk
  • 1 cup cooked white rice or jasmine rice
  • 1/2 cup shredded mozzarella or Monterey Jack cheese
  • 1/2 cup kimchi, chopped (optional)
  • 1/2 cup baby spinach or chopped scallions
  • 1 small carrot, julienned or shredded
  • 4 large flour tortillas (burrito-size, gluten-free optional)
  • 1/3 cup sour cream or Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp gochujang (or Sriracha)
  • 1 tsp lime juice
  • 1/2 tsp honey (optional)
  • Pinch of salt

Instructions

  1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper. Add thinly sliced steak, toss to coat, cover, and marinate in the fridge for at least 20 minutes (up to overnight).
  2. While steak marinates, whisk eggs with milk in a bowl. Prep veggies: chop kimchi, wash and dry spinach, julienne carrot, and slice scallions if using. Set out cooked rice and shredded cheese.
  3. In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, gochujang, lime juice, honey, and a pinch of salt. Adjust spice to taste. Cover and set aside.
  4. Heat a large skillet or grill pan over medium-high. Add a little oil if needed. Sear marinated steak in a single layer for 2-3 minutes per side until cooked through and caramelized. Set aside to rest.
  5. Lower heat to medium-low. Pour eggs into a nonstick skillet and gently stir with a spatula until fluffy and just set, about 2-3 minutes.
  6. Warm rice if needed. Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
  7. Lay a tortilla flat. Spread a little spicy cream sauce in the center. Layer with rice, scrambled eggs, steak slices, cheese, kimchi, spinach, and carrots. Drizzle more sauce if desired.
  8. Fold in the sides, roll tightly from the bottom, and place seam-side down. For a crispy exterior, toast the rolled burritos in a skillet over medium heat for 1-2 minutes per side.
  9. Slice in half, drizzle with extra sauce, and sprinkle with scallions or sesame seeds if desired. Serve hot.

Notes

For best results, slice steak very thinly and don’t overcrowd the pan when searing. Pat kimchi and veggies dry to avoid soggy burritos. Burritos can be meal prepped and reheated in a skillet for crispiness. Easily adapt with tofu, chicken, or gluten-free/dairy-free swaps.

Nutrition

Keywords: Korean BBQ, breakfast burrito, steak, spicy, meal prep, brunch, eggs, kimchi, fusion, easy breakfast

Find it online: https://norasfoods.com/korean-bbq-steak-breakfast-burritos-easy-spicy-morning-recipe/