Korean Bulgogi Breakfast Burritos with Kimchi Salsa

Ingredients

• 1 cup soy sauce
• 1 cup brown sugar, packed
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 pound sirloin steak, thinly sliced

• 1 cup kimchi, chopped
• 1 cup green onions, sliced
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon rice vinegar

• 4 large tortillas
• 4 large eggs, scrambled
• 1 cup shredded cheese, cheddar or mozzarella
• 1 cup cooked rice

Method

1. 01
   In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, and ginger to create the bulgogi marinade.
2. 02
   Add the sliced sirloin steak to the marinade, mix well, and let it marinate for at least 15 minutes.
3. 03
   While the steak is marinating, prepare the kimchi salsa by mixing chopped kimchi, green onions, sesame seeds, and rice vinegar in a bowl. Set aside.
4. 04
   Heat a skillet over medium-high heat and cook the marinated steak for about 5-7 minutes until fully cooked and caramelized. Set aside.
5. 05
   In the same skillet, scramble the eggs until they are just set. Remove from heat.
6. 06
   Warm the tortillas in a pan or microwave to make them pliable.
7. 07
   Assemble the burritos by layering cooked rice, scrambled eggs, bulgogi, and shredded cheese on each tortilla.
8. 08
   Roll the tortillas tightly, tucking in the sides as you go, to form burritos.
9. 09
   Serve the burritos warm, topped with the prepared kimchi salsa.