Slow Cooker Shredded Korean Beef Burritos

I love the idea of fusion food. It goes along with my whole theory that everything that tastes good paired with carbs (rice/noodles/bread/etc) would taste good wrapped in a wonton and deep-fried. So far this theory has not been proven wrong yet, but I have yet to try some of my crazier ideas.

This time I decided to go the other way. Asian food in a tortilla. Not totally original though. I think there’s some ridiculously popular food truck in LA or something that makes Korean/Mexican fusion. I’ve never had it, but I think the truck has a pretty substantial Twitter following or something.

Anyway, this time I got approval from not one, but TWO Korean friends, so I’m going to say this recipe is a winner! Also, I know I’ve said it before, but I’ll say it again: I loooove my slow cooker. Slow cookers are amaaazing. You put meat and marinade in and surprise! 8-12 hours later you have delicious, tender, flavorful meat! I either put stuff in before I got to bed or before I leave for work… I wonder if the people on my floor ever wonder why the hallway smells like beef at 5am in the morning.

The parts of this creation came from various places. I took some tips on how to assemble the burrito from New Asian Cuisine, adapted the beef from Stephanie O’Dea’s A Year of Slow Cooking, the kimchi fried rice from Serious Eats, the sauce from my Korean lawyer (well, law student) friend who would probably sue me if I didn’t cite her here, and I served the burritos with some baked wonton chips from Sweetnicks. Phew! I think that’s it.

4.2 lb chuck roast
3/4 cup brown sugar
2/3 cup soy sauce
10-11 whole cloves of garlic
1 sweet onion, sliced thin
2 tablespoons seasoned rice wine vinegar
2 tablespoons sesame oil
kimchi fried rice
romaine lettuce (~8 large leaves), cut in half
1 cucumber, sliced thinly
sesame oil
garlic powder
8 large flour tortillas
1/2 package wonton skins, cut in half into triangles
olive oil
salsa or guacamole to serve with the chips

To make the burritos
Put the first 7 ingredients (up to “2 tablespoons sesame oil”) in the slow cooker and cook on low for 8-12 hours. Shred with a fork.

Make kimchi fried rice and set aside.

Mix gochujang, sesame oil, and garlic powder. I used about 3 parts gochujang, 2 parts sesame oil and a liberal sprinkling of garlic powder. It’s really just a matter of mixing the three things together, tasting and adjusting until desired taste is achieved.

To assemble, put rice, lettuce, cucumber, beef and gochujang sauce on the tortilla and roll. I’m really not an expert at rolling burritos, but these step by step instructions are pretty good.

To make the chips
Spray a cooking sheet with olive oil. Place wonton skins on, making sure they don’t touch. Spray tops with more olive oil. Sprinkle with salt. Bake at 375 degrees (F) for 5-7 minutes or until brown. Serve with salsa and/or guacamole.

“Mexican” pasta

So I’m wrapping up my second week at work. This week seems to have gone by super fast. It’s hard to believe that tomorrow is Friday again. My big accomplishment of the week? I passed my first exam! PTL! There are many more to come and they’re going to get harder, but still. First one down! Yay!

In other news, I’m moving into my apartment on Sunday! Finally! I’ll be really glad to get outta this hotel. Not totally looking forward to moving everything again though.

Ok. On to the recipe. I’ve definitely seen this idea many times so the idea isn’t original, but I didn’t use a recipe, so this specific recipe is mine. You might notice that a lot of the ingredients are the same as the ones in my last post… I had a bunch of half cans of things to finish.

For the most part it was just dumping a bunch of things together. Pretty simple. I thought I was going to be eating it for a week straight, but a friend came over last night and ate two servings. That means a) it’s pretty good, b) my friend eats everything, or c) both.

Also, I’m not sure why it looks so shiny in the picture…

1/2 lb rotini
1 lb ground beef
1 packet (1 oz) taco seasoning
1/2 (15oz) can black beans, drained
1/2 (15.5oz) can corn, drained
16 oz salsa
1 10 oz can diced tomatoes and green chili peppers
8 oz sour cream
1 cup shredded cheddar cheese

Cook pasta until al dente.

In a large, non-stick frying pan, brown ground beef in a pan. Add taco seasoning and stir until well mixed. Add black beans, corn and tomatoes and chili peppers.

Mix in pasta, sour cream and salsa.

Add cheddar cheese and stir until cheese is melted in.

Southwestern Eggrolls

Whenever I see adds on tv for the “triple dipper” meal at Chilis I always want to go there. The triple dipper is a meal made up of three kinds of appetizers, and I like it because then I can order southwestern eggrolls (which no one else in my family really likes).

So then I wondered if I could make them myself, and started looking up recipes. I found this one from Chat & Chew but I made the unfortunate mistake of getting spring roll skins and not eggroll ones. Personally, the taste of spinach was too strong for my liking, and when I was baking them, they inexplicable started smoking and set off the smoke detector in my house (luckily I was home alone and I just opened the window and the alarm stopped).

The funniest part of the story is that while I wasn’t the biggest fan of them, my parents actually liked them and finished them for me. Haha. Funny how these things work out sometimes.

In my opinion, they need more spice.

1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 can (4-5 oz) chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
20 spring roll/egg roll wrappers

Preheat oven to 425 degrees(F).

In a large bowl, combine everything except for the wrappers. Place 1/4 cup of the mixture in a wrapper. Fold 3 corners of the wrapper in, over the filling and roll up towards the last corner.

Grease a pan and place each roll seam-side down on the pan. Spray tops lightly with cooking spray. Bake for 10-15 minutes until lightly browned. Turn halfway through.

Serve hot with salsa.