Skip to main content

Kimchi Hot Sauce Burritos


Burritos are the perfect vehicle for delivering the fierce flavors of kimchi sauce (that’s the spicy juice that comes with Korean pickled vegetables—it acts here like hot sauce gone wild with salty, savory flavors). The rice, black bean, carrot, and cucumber filling soaks up all that peppery goodness, delivering feistiness with each bite. On the side, you’ve also got a carrot and cucumber slaw, which doesn’t drop the ball in delivering tanginess and crunch eithe


Preparation Time 
25 minutes

Cooking difficulty 
Level 1
Ingredients 
  • 2 unit Scallions ½ cup
  • Basmati Rice 1 unit Cucumber
  • 4 tablespoon Sour Cream (ContainsMilk)
  • 4 ounce Shredded Carrots
  • 6.7 ounce Black Beans
  • 5 teaspoon White Wine Vinegar
  • 4 ounce Kimchi Hot Sauce
  • 1 unit Lime
  • 2 unit Flour Tortilla (ContainsWheat)
Instructions
  1. Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Drain and rinse half the beans (use the rest as you like).
  2. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and rice. Stir until fragrant, about 30 seconds. Add ¾ cup water, 1 TBSP vinegar (we sent more), and a large pinch of salt to pot. Cover and bring to a boil. Reduce heat to low and let simmer until tender, about 15 minutes. Keep covered off heat.
  3. Halve cucumber lengthwise, then slice into thin half-moons. Toss in a medium bowl with 1 TBSP kimchi hot sauce (we sent more), remaining vinegar, a large pinch of salt, and 1 tsp sugar until combined. Set aside. In a small bowl, stir sour cream and 1 TBSP kimchi hot sauce (use less to taste). Season with salt.
  4. Zest lime until you have 1 tsp zest, then cut into quarters. Heat 1 TBSP oil in a large pan over medium-high heat. Add carrots and cook, tossing, until just tender, 2-3 minutes. Stir in half the lime zest and a squeeze of lime juice. Season with salt and pepper. Remove from pan and set aside. Lower heat under pan to medium. Add remaining kimchi hot sauce and drained beans. Cook, stirring, until warmed, about 3 minutes.
  5. Meanwhile, toss together half the cucumber, half the carrots, scallion greens, and a squeeze of lime juice in another medium bowl. Season with salt and pepper. Add remaining lime zest to rice in pot and fluff grains with a fork. Season with salt and pepper. Wrap tortillas in damp paper towels. Microwave on high until warm, 30 to 45 seconds.
  6. Divide half the rice between tortillas (serve the rest on the side or save for another use). Top with beans and remaining cucumbers and carrots. Roll into burritos, then cut each in half. Serve with crema, tossed veggies, and lime wedges on the side.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata

Ingredients 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Directions Watch how to make this recipe. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the pla...
Post a Comment
Read more

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Prep:   15 min Cook: 10 min Ingredients 4 (4-ounce) boneless, skinless chicken breast halves Salt and ground black pepper 1/3 cup all-purpose flour 1/2 teaspoon finely grated lemon zest 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 1 (14-ounce) can artichoke hearts, quartered 1/4 cup drained capers 1 cup quick-cooking brown rice 1/2 cup frozen lima beans Directions Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken and...
Post a Comment
Read more

Chicken Piccata Pasta Toss

Prep: 10 min Cook: 20 min Ingredients 2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish Directions Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots ...
Post a Comment
Read more