in Korean Beef Smash Burritos There are the ultimate fusion dinners – seasoned ground beef pressed directly into a tortilla and cooked in a cast iron pan until crisp, then topped with crunchy sesame seeds, jasmine rice, cucumbers, and triple-drizzled with Japanese BBQ sauce, kewpie mayo, and chili crisps. If you love my Smash Burger Tacos, you won’t miss it with these.
The smash technique is what makes these burritos next level. Instead of cooking the beef separately and adding it as a filling, you press the raw seasoned beef directly onto the tortillas and cook them together. outcome? A crispy, caramelized layer of beef attached to a tortilla – no falling apart, no soggy bottom, just pure flavor in every bite.
Why you’ll love Korean Beef Smash Burritos
- Demolition Techniques: Pressing raw beef into tortillas and frying them together creates an intensely crispy, caramelized crust that lasts.
- Korean-Inspired Flavor Bombs: Ginger, garlic, sesame seeds, and chilies bring crisp Asian-inspired flavors that pair perfectly with the crunchy slaw.
- Ready in less than an hour: 30 minutes of prep and 20 minutes of cooking – that’s a weeknight-friendly timeline for a restaurant-quality meal.
- Customizable Toppings: Go heavy on the ceviche, light on the crispy chili, or pile on the extra slaw – these burritos are made for personalization.
Ingredients for Korean Beef Smash Burritos
For these Loaded Smash Burritos you will need:
For Smashed Beef Tortillas
- Ground beef: I use 80/20 ground beef for great flavor and just enough fat to get that crunchy sear. You can grind the chicken or turkey into the ground – just know that this will change the flavor (and you may need a little extra oil).
- Garlic and Ginger: There can be no compromise on freshness here. These two form the backbone of the Korean-inspired flavor profile.
- Minced Carrots: Adds a subtle sweetness and keeps the meat mixture moist.
- Sesame Seeds, Cilantro, and Sesame Oil: Layers of nutty, herby, aromatic flavor throughout the whole beef.
- Large Burrito Tortilla: Go big – you need enough surface area for the smash technique and all those fillings.
For sesame pieces and topping
- Red Cabbage Slice: Mix shredded red cabbage, cilantro, green onion and matchstick carrots with sesame oil, rice vinegar and lemon juice. It’s crisp, spicy and a perfect contrast to the rich beef.
- Cucumber Sticks: The cool, crunchy little cucumbers add freshness and crunch.
- Japanese Barbecue Sauce: Sweet, salty, and a little smoky – it ties everything together.
- Kewpie Mayo: More creamy and tangy than regular mayo. Regular mayo works in a pinch.
- Chilli Crisp: That spicy, crispy, oily heat that makes everything better. If you like my Chili Crunch Brussels Sprouts, you’ll love it here too.
- Jasmine rice: The fluffy, fragrant jasmine rice adds substance and soaks up all the sauce.
How to Make Korean Beef Smash Burritos
Step 1: Mix the Beef
Combine ground beef, garlic, ginger, carrots, sesame seeds, cilantro, sesame oil, and sea salt in a large bowl. Mix until completely combined – do not overwork the meat or it will toughen.
Step 2: Make the Slaw
Mix chopped cabbage, coriander, green onion and matchstick carrots with sesame oil, rice vinegar, lemon juice and salt. Massage the cabbage with your hands to soften it – this helps it absorb the dressing and makes it easier to roll.
Step 3: Shred the Beef and Form the Tortillas
Divide the beef into 4 equal parts and shape into balls. Place a ball on the tortilla and press the meat as thinly as possible, spreading it out to the edges. This is the smash technique – the thinner the beef, the crispier the result.
Step 4: Bake in Cast Iron
Heat a large cast iron skillet over medium-high heat. Place the tortilla meat side down and cook for 2-3 minutes until the beef is crisp and caramelized. Flip the tortillas to brown and cook for 30 more seconds. Remove to a clean surface.
Step 5: Form and Roll
While the tortilla is still warm and pliable, spread 1 tablespoon BBQ sauce, ceviche, and chili crisps over the beef. Mix ½ cup jasmine rice, ⅓ cup slaw and a few cucumber sticks. Roll tightly and repeat with remaining tortillas.
Tips for the Best Smash Burritos
- Press the meat thinly: The thinner you press the beef, the crispier it will become. Do not leave thick spots in the middle.
- Hot pan, no oil needed: The beef fat renders while cooking – no additional oil required. Just make sure your pan is properly preheated.
- Roll while hot: The tortilla must be warm and flexible enough to be rolled without breaking. Make your burrito right off the griddle.
- Don’t overmix the meat: Mix until completely mixed. Overworking ground beef makes it dense and chewy.
submit suggestion
These Smash Burritos are a complete meal on their own, but if you want a full meal, serve them with:
Substitutions and Variations
- Mincemeat: Ground chicken, turkey, or pork all work. Lean meats may need to add 1-2 tablespoons of additional oil.
- Tortillas: Works best for rolling out flour tortillas. Whole wheat or spinach tortillas are great choices.
- Spice Level: Skip the chili crisps and use hoisin sauce for a lighter option, or double it if you like spicy chili.
- Kewpie Mayo: Regular mayo or Sriracha mayo both work as substitutes.
- Rice: Swap the jasmine rice for brown rice, cauliflower rice, or leave it out altogether for a lighter burrito.
How to Store Korean Beef Smash Burritos
- refrigerator: Wrap assembled burritos in foil and refrigerate for up to 3 days. Reheat in a pan or air fryer to re-crisp.
- freezer: Wrap individually in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight and reheat in pan.
- Meal Prep Tip: Cook beef tortillas and store flat. Make the slaw separately. Collect fresh when ready to eat for crispier results.
FAQ
What makes these “Smash” burritos?
The smash technique means pressing raw beef directly onto the tortilla before cooking. The beef and tortilla are cooked together in a hot pan, creating a crispy, caramelized beef layer that is attached to the tortilla.
Can I use a different type of meat?
Absolutely! Ground chicken, turkey, or pork all work well. If using lean meat, add 1-2 tablespoons additional oil to the mixture so it will still crisp up in the pan.
What is Kewpie Mayo?
Kewpie is a Japanese-style mayo made only with egg yolks (no whites) and rice vinegar instead of distilled vinegar. It is creamier, tarter, and slightly sweeter than American mayo. You can find it at most grocery stores in the international aisle.
Do I need to add oil to the pan?
No! The fat from the ground beef coagulates during cooking, creating its own cooking oil. Just make sure your cast iron is properly preheated.
More Asian-Inspired Dinner Recipes
