Make your own flavor-packed spicy Korean chicken burrito at home! Tasty and easy to make to satisfy those Korilla cravings!
I stumbled across Korilla‘s bright orange food truck in Union Square a few years ago and I haven’t been able to forget it since. Think Chipotle burrito (but way better) with a spicy Korean twist! This burrito left a lasting impression on me and I dream about it often!
Korilla’s burrito is packed with dynamite Korean flavors. Kimchi fried rice, sweet black beans, kimchi, shredded Monterey jack cheese, and a special spicy sauce. Everything is packed tightly into a warm soft tortilla shell and rolled up. All of the flavors melt into each other and every bite is just awesome.
I can’t get to New York City every time this craving appears, so I thought, I can make this at home! And oh yes, friends. It happened.
There are several components to the spicy Korean chicken burrito but each one is simple to make. I start with kimchi fried rice. This is the same easy recipe I use to make Kimchi fried rice balls. Side note, resist the temptation to eat it all before using it for the burrito! Then I prepare the sweet black beans. I use canned black beans and infuse some sweetness using brown sugar and soy sauce. These beans are pillowy soft and addicting. They nicely balance the heat from the fried rice.
My favorite component however, is the spicy Korean chicken! It’s seasoned with several herbs and spices, including gochugaru. This creates a dark spicy bark over the juicy chicken during grilling.
Every burrito needs a special sauce to bring it all together. Mine is made with sour cream and gochujang. It’s creamy and smokey and a little spicy. I always keep a bottle handy because you never know when you’ll need a little heat!
Now comes the finale! Lay flat the tortilla shell, then lay some rice, then beans, chicken, cheese, and drizzle that gochujang crema all over. Now, tuck in both ends and tightly pack and roll all of that goodness into the shell. Give it a second to allow for proper cheese melting, then enjoy!
If you’re thinking of a calorie friendlier meal, this also makes a great burrito bowl. Skip the tortilla and pack everything into one easy to eat bowl!
If you’ve had Korilla then you know why I’m crazy about it. Every time I visit NYC I make an effort to hunt down a Korilla burrito, but in the meantime I’ll continue to make this at home to ease my spicy Korean chicken burrito craving! I hope it helps you with yours!
- 1 pound chicken thighs
- ½ Tbsp garlic powder
- 2 Tbsp gochugaru
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp kosher salt
- ⅛ tsp ground black pepper
- ¼ cup vegetable oil
- 1 can 15 ounce black beans
- 1 cup water
- ¼ cup soy sauce
- ¼ cup packed light brown sugar
- 1½cup cooked sushi rice (sticky rice)
- ½ cup cubed Canadian Bacon (or pancetta)
- ½ cup chopped kimchi + kimchi juice
- ¼ cup chopped scallions
- 1 Tbsp soy sauce
- 1 tsp gochujang
- 1 tsp sesame oil
- ½ cup sour cream
- 1 Tbsp gochujang
- 1-2 tsp milk (optional to thin the mixture)
- Mix together ingredients for chicken seasoning and coat chicken thighs. Let marinate in refrigerator for at least 30 minutes or overnight
- Cook chicken on grill at 450 degrees for 4-5 minutes on each side. Or until internal temperature reads 165 degrees. Then rough chop
- Drain black beans and rinse in water. Place in pot and add water, soy sauce, brown sugar and bring to boil. Then lower heat to low simmer and cover for 10 minutes. Off heat and cool
- cube canadian bacon and fry in wok or skillet for 2 minutes. Add chopped kimchi and saute for 2 minutes until fragrant. Add cooked rice and mix well to remove any lumps. Then add soy sauce, sesame oil, chopped scallions, gochujang and mix together until incorporated
- Mix together sour cream and gochujang until well incorporated. Add milk to thin out texture
- Shred monterey jack cheese
- Lay down tortilla, rice, beans, shredded cheese, gochujang crema and tightly roll into burrito and serve!