Vegetarian Korean Burritos

I'm pretty proud of these beautiful jars of kimchi that I made with a friend a few weeks ago:

We used the recipe of David Chang, founder of Momofoku, though we cut the garlic in half (and I went light on the dried shrimp). Here I am, with the sliced, over-nighted napa cabbage in my right hand, and the other veggies and flavorings in my left hand.

Although the kimchi is delicious in its own regard, the real reason it's blog-worthy is that it is a crucial ingredient in one of my new favorite foods: the [vegetarian] Korean burrito.

Picking up on the Korean/Mexican fusion trend that has made it so big in Los Angeles through the Kogi BBQ Taco Truck, my friend TY and I came up with this winning combination of flavors, all wrapped up in a burrito. I'm constantly craving them these days, and am pretty much always ready for more. Here's a rough attempt at a recipe, though it's very flexible. Let me know how yours turn out!

Vegetarian Korean Burritos
(serves 6-8)
  • 1 block firm tofu
  • seasonings for tofu (soy sauce, chili paste, etc.)
  • 1 onion, diced
  • 4-5 cups cooked brown rice
  • 1 pint kimchi (using David Chang's recipe or another, or buying pre-made), chopped
  • 1 can beans (soybeans, black beans, or navy beans work well)
  • 3 cups crunchy veggies, sliced thinly (cabbage, carrots, radish, cucumber, bell pepper, onion, etc.)
  • 8 tortillas
  • 4 T mayonnaise
  • 1 T sriracha
  • a handful of cilantro leaves, chopped (optional)
  1. Drain tofu and squeeze gently between your heads* to get rid of excess water. Cut into 3/4" cubes. Toss with a mixture of soy sauce, chili paste, and oil and bake at 400 degrees Fahrenheit for 20-30 minutes, until golden and firm (can use a toaster oven for this step if you have one).
  2. Meanwhile, saute onion in 1 T oil over medium high heat, until softened and beginning to brown. Add cooked rice and chopped kimchi, stirring to combine. 
  3. Prepare other ingredients. Drain and warm the beans. Slice your crunchy vegetables thinly to make a sort of slaw mixture. Mix mayonnaise and sriracha in a separate bowl until pink and spicy.  Warm tortillas until they are pliable. 
  4. When you are ready to assemble, spread about a 1/2 T of the mayo-sriracha mixture on a tortilla, layer on the kimchi rice, baked tofu, beans, slaw mix, and cilantro (if using). Tuck in both ends, and roll up! Repeat for all 8 tortillas. Dive in! 
  5. These burritos keep well for several days if you wrap them in foil after assembling. But they are really delicious right away. And you have any leftover ingredients, mix them together for a quick fried rice!

 * You could see if you could find a friend who would lend you his/her head so that you could squeeze the tofu between your heads, but my mom gently points out that perhaps it would be better if you used your hands.


  1. The recipe calls for dried shrimp which is not vegetarian...just saying. It does look good though.

    1. Yes! I meant to say that the dried shrimp (and fish sauce) can be left out of the kimchi entirely, with no ill effect. Vegetarians take note!


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