Korean BBQ Bulgogi Burritos

Korean BBQ Bulgogi Burritos land big, bold flavor in a freezer-friendly wrap. Each one brings ~40g protein with tender, thin-sliced sirloin, a true bulgogi marinade, sushi rice, and a creamy skyr-sriracha spread.

These burritos are built to reheat like they were made tonight.

Why These Burritos Hit Different 

The water and baking soda bring out tons of flavor on the beef, and this whole recipe makes  11burritos to store in the freezer. From my meal prep cookbook, these burritos help avoid last minute takeout when your energy isn’t there.

Macros Per Burrito

Each burrito (makes 11) checks in at:

• 515 calories
• 40g protein
• 61g carbs
• 11g fat

Ingredients You’ll Need

Bolgogi Beef (prep, slicing, marinade)

Freeze the sirloin 40–60 minutes. Slice thin across the grain. Mix the marinade below. After tenderizing, add the beef and sliced onion to the marinade.

• 1360g (48oz) top sirloin
• 90g (6 Tbsp) soy sauce
• 60g (4 Tbsp) honey
• 45g (3 Tbsp) gochujang
• 30g (2 Tbsp) dark soy sauce
• 45g (3 Tbsp) zero cal sweetener
• 30g (2 Tbsp) garlic purée
• 30g (2 Tbsp) ginger purée
• 15g (1 Tbsp) toasted sesame oil
• 15g (1 Tbsp) rice vinegar
• ½ sliced yellow onion
• To taste: salt & pepper

Beef Tenderizer

• 60g (4 Tbsp) water
• 2 tsp baking soda

Creamy Spicy Rice

• 240g (1¼ cups) sushi rice
• 400g (1⅔ cups) 0% Greek yogurt
• 50g (2½ Tbsp) sriracha
• Handful of chopped cilantro
• To taste: salt and garlic powder

Tortillas + Garnish

• 11 burrito-sized tortillas
• Garnish with: green onions and sesame seeds

How To Make Them

Instructions:

Follow along with the video here.

1. Freeze top sirloin for 40–60 minutes to make slicing easier. Slice as thinly as possible. To tenderize the beef, mix it with water and baking soda. Let sit for 15 more minutes.
2. In a bowl, combine soy sauce, honey, gochujang, dark soy sauce, zero-calorie sweetener, garlic purée, ginger purée, sesame oil, rice vinegar, sliced yellow onion, salt, and pepper. Mix well and add sliced beef. Marinate for at least 30 minutes.
3. Heat a skillet or wok on high. Cook beef in batches until browned and caramelized. Optionally, top with green onions and sesame seeds. Set aside.
   
4. Cook sushi rice according to package instructions. Once done, mix with 0% Greek yogurt, sriracha, a handful of chopped cilantro, salt, and garlic powder.
   
5. In a bowl, mix 0% Greek yogurt, light mayo, gochujang, 1% milk, salt, and sriracha. Adjust milk to reach your desired consistency.
   
6. Lay out 11 burrito tortillas. Distribute creamy spicy rice and cooked bulgogi beef evenly. Drizzle with spicy mayo and garnish with green onions and sesame seeds if desired.
   
7. Roll burritos tightly. Serve fresh, or wrap and store for later!

Storing And Reheating Tips

• Wrap each burrito in foil or parchment and store frozen.
• Reheat: Remove from the freezer, wrap in a paper towel, microwave for 2 minutes (1 minute per side) to defrost, then air-fry at 375°F for 6–8 minutes to crisp up the tortilla.

A Better Burrito, Wrapped Right

Real bulgogi flavor, smart prep, freezer-friendly format. Food that tastes like something you want built to keep you moving.

Want More Like This?

Subscribe to the Meal Prep Weekly newsletter to get a written recipe that actually works with real life. The Stealth Health cookbook collection is $30 off— that’s over 300 macro-friendly recipes across 3 cookbooks that make nutritious meals actually taste good.

Sometimes, having a burrito this good waiting for you is all the motivation you need to stay on track.

— Stealth Health Kitchen Staff