These Korean beef smash burritos are the ultimate fusion dinner. Seasoned ground beef is pressed directly into tortillas and seared in a cast iron skillet until crispy, then served with crunchy sesame slaw, jasmine rice, cucumber, and triple drizzled with Japanese BBQ sauce, Kewpie mayonnaise, and chili crisps. If you love my Smashburger tacos, you’ll be defeated by this one.
The smash technique takes this burrito to the next level. Rather than cooking the beef separately and adding it as a filling, seasoned raw beef is pressed directly into the tortilla and cooked together. result? A layer of crispy caramelized beef integrated into the tortilla. It doesn’t fall apart, it doesn’t have a sticky bottom, and you can enjoy the pure flavor in every bite.
Why you’ll love Korean Beef Smash Burrito
Smash technique: Push raw beef into tortillas and bake them together to create an insanely crunchy, caramelized crust that stays intact. Korean Flavor Bomb: Ginger, garlic, sesame and chili crisps bring bold Asian flavors that pair perfectly with crunchy coleslaw. Ready within an hour. It takes 30 minutes to prepare and 20 minutes to cook. This is a good weeknight timeline for a restaurant-quality meal. Customizable toppings: Customize your burrito with more Kewpie, less Chili Crisp, or more slaw.
Korean beef smash burrito ingredients
Here’s what you’ll need for these filled smash burritos:
For smashed beef tortillas
Ground Beef: I use 80/20 ground beef for the best flavor and enough fat for a crispy sear. You can also sub in ground chicken or turkey, but know that the flavor will change (you may need to add a little more oil). Garlic and ginger: Fresh is non-negotiable here. These two are the backbone of the Korean-inspired flavor profile. Chopped carrots: Adds a subtle sweetness and keeps the meat moist. Sesame seeds, coriander and sesame oil: A layer of nutty, herbal flavor spreads throughout the beef. Large burrito tortilla: Choose a large tortilla. You need enough surface area for the smash technique and all the ingredients.
For sesame slaw and toppings
Red cabbage slaw: Shredded red cabbage, cilantro, green onions, and matchstick carrots tossed with sesame oil, rice vinegar, and lime juice. It has a crunchy sour taste, and the contrast with the rich beef is exquisite. Cucumber Sticks: Cool, crunchy mini cucumbers add freshness and crunch. Japanese BBQ Sauce: Sweet, savory, and slightly smoky, it ties everything together. Kewpie Mayonnaise: Creamier and tangy than regular mayonnaise. Regular mayonnaise is useful in a pinch. Chili Crisp: Spicy, crunchy, oily heat makes everything delicious. If you like my Chili Crunch Brussels Sprouts, you’ll love these too. Jasmine Rice: Fluffy and aromatic jasmine rice adds richness and soaks up all the sauce.
How to make Korean beef smash burrito
Step 1: Mix the beef
Combine ground beef, garlic, ginger, carrots, sesame seeds, cilantro, sesame oil, and sea salt in a large mixing bowl. Mix until just combined. Don’t overwork the meat. If you try too hard, it will become stiff.
Step 2: Make the throw
Toss shredded cabbage, cilantro, green onions, and matchstick carrots with sesame oil, rice vinegar, lime juice, and salt. Massage the cabbage with your hands to soften it. This will help the dressing absorb better and make it easier to roll.
Step 3: Crumble the beef into tortillas
Divide the beef into 4 equal parts and roll into balls. Place the bowl on top of the tortilla and press the meat as thinly as possible, spreading it out to the edges. This is a smash technique. The thinner the beef, the crispier it will be.
Step 4: Baking in cast iron
Heat a large cast iron skillet over medium-high heat. Place tortilla meat side down and cook until beef is crispy and caramelized, 2 to 3 minutes. Flip and cook for another 30 seconds to brown the tortilla. Remove to a clean surface.
Step 5: Build and deploy
While the tortillas are still warm and soft, spread 1 tablespoon each of barbecue sauce, kewpie sauce, and chili crisps over the beef. Add 1/2 cup jasmine rice, 1/3 cup coleslaw, and a few cucumber sticks. Roll up tightly and repeat with the remaining tortillas.
Tips for making the best smash burrito
Press the meat thinly: The thinner you press the beef, the crispier it will be. Do not leave a dark part in the middle. Hot skillet, no oil needed: The fat in the beef will melt during cooking, so no extra oil is needed. Make sure your skillet is properly preheated. Roll while warm: Tortillas need to be warm and pliable to roll without cracking. Make burritos right out of the skillet. Do not overmix the meat. Mix until just combined. If you use too much ground meat, it will become dense and chewy.
offer suggestions
These smash burritos are a meal on their own, but for a real treat, serve them with the following dishes:
Substitutes and variations
Ground meat: You can use any ground chicken, turkey, or pork. Lean meats may require 1 to 2 tablespoons of additional oil mixed in. Tortillas: Flour tortillas are best for rolling. You can also swap it out for whole wheat tortillas or spinach tortillas. Spice level: Skip the chili crisps and use hoisin sauce for a milder option, or double the chili crisps if you like it spicy. Kewpie Mayonnaise: Regular mayonnaise or Sriracha mayonnaise both work as substitutes. Rice: Swap out the jasmine rice for brown rice, cauliflower rice, or skip it entirely for a lighter burrito.
How to store Korean beef smash burrito
Refrigerator: Wrap assembled burritos in foil and store in the refrigerator for up to 3 days. Reheating in a skillet or air fryer will bring them back to crisp. Freezer: Wrap individually in plastic wrap and foil. Can be frozen for up to 2 months. Thaw overnight and reheat in a skillet. Meal Prep Tip: Cook beef tortillas and store flat. Make the coleslaw separately. For the crispiest results, assemble fresh when ready to eat.
FAQ
What makes this “smash” burrito?
The smash technique means pressing the seasoned raw beef directly into the tortilla before cooking. When the beef and tortillas are cooked together in a hot skillet, a layer of crispy caramelized beef fuses with the tortilla.
Can I use another type of meat?
absolutely! Ground chicken, turkey, or pork all work well. If using red meat, add an extra tablespoon or two of oil to the mixture so it crisps up in the skillet.
What is Kewpie mayonnaise?
Kewpie is a Japanese-style mayonnaise made with only egg yolks (no egg whites) and rice vinegar instead of distilled vinegar. It’s creamier, more sour, and slightly sweeter than American mayonnaise. You can find it at most grocery stores in the international aisle.
Do I need to add oil to the frying pan?
no! The fat in ground beef melts during cooking and produces its own cooking oil. Make sure the cast iron is properly preheated.
See more Asian inspired dinner recipes
large mixing bowl
cast iron frying pan
Add ground beef, garlic, ginger, carrots, sesame seeds, cilantro, sesame oil, and sea salt to a large mixing bowl. Mix until ingredients are combined. Be careful not to overmix the meat. Let’s set it aside.
Prepare coleslaw by adding cabbage, cilantro, green onions, carrots, sesame oil, rice vinegar, lime juice, and sea salt to a bowl and stirring to combine. Massaging the cabbage with your hands will make it really soft. Let’s set it aside.
Prepare the burritos by dividing the beef mixture into four equal parts and rolling into balls. Place the tortilla on a clean, flat surface. Place the meatballs on the tortilla and use your hands to press the meat into the tortilla. Spread the beef as thinly as possible, reaching the edges of the tortilla. Let’s set it aside. Repeat steps with remaining meatballs and tortillas.
Heat a large cast iron skillet over medium/high heat. Place one tortilla, meat side down, in the skillet. Cook the meat for 2-3 minutes. Meat produces oil. Flip the tortillas and cook for another 30 seconds, until the tortillas are browned. Remove from the pan and place the tortilla, meat side up, on a clean surface.
While the tortillas are softening, make the burritos. Add 1 tablespoon BBQ sauce, 1 tablespoon Kewpie, and 1 tablespoon chili crisp over the beef. Spread evenly. Add 1/2 cup rice, 1/3 cup slaw, and 2-3 cucumber sticks. Roll the burrito into a tight ball and set aside.
Repeat steps 4 and 5 with remaining tortillas.
Serve with additional BBQ sauce, kewpie, or chili crisps.
Ground beef can be replaced with another ground beef. It will affect the taste of your burrito.
Provided by: 1 burrito, calorie: 826 kcal, carbohydrates: 76 g, protein: 31 g, fat: 44 g, fiber: 6 g, sugar: 15 g
Nutritional information is automatically calculated and should only be used as a rough guide.
