AuthorBiteSizedThe Tuna Bibimbap Burrito is a bold and delicious fusion that brings together the best of Korean and Mexican flavors in one handheld meal. This unique creation starts with canned tuna, perfectly seasoned with soy sauce, ssamjang (a spicy Korean paste), and fragrant sesame oil, adding a savory, umami-packed kick. The burrito is then layered with vibrant, healthy fillings—blanched spinach, sautéed carrots, earthy mushrooms, soft scrambled eggs, and fluffy rice—bringing the colorful, nutritious essence of bibimbap to every bite.
Wrapped in a soft tortilla, this burrito offers a mouthwatering combination of textures and flavors: the freshness of the veggies, the richness of the tuna, and the heartiness of the rice, all tied together by the bold, spicy flavors of ssamjang. The Tuna Bibimbap Burrito is not only a satisfying and easy-to-make meal, but it’s also a fun way to enjoy the comforting flavors of bibimbap in a modern, portable twist. Perfect for lunch, on-the-go meals, or a creative dinner idea!
Mix the tuna, ssamjang, soy sauce, and sesame oil in a bowl until well blended. Set aside.
Blanch the spinach in hot water, then transfer to cold water. Squeeze out the excess water then chop.
In a pan over medium heat, saute some carrots until tender. Do the same with the mushrooms. Set aside.
Assemble the wrap. On a flat, clean surface lay down your big tortilla. Arrange the following: rice, kimchi, scrambled eggs, seasoned tuna, spinach, carrots, and shiitake. Fold the tortilla from the bottom, then half fold the sides, then continue to tightly fold until the top.
Wrap the tortilla in aluminum foil and parchment paper, then slice it in half. Serve immediately.
Ingredients
Directions
Mix the tuna, ssamjang, soy sauce, and sesame oil in a bowl until well blended. Set aside.
Blanch the spinach in hot water, then transfer to cold water. Squeeze out the excess water then chop.
In a pan over medium heat, saute some carrots until tender. Do the same with the mushrooms. Set aside.
Assemble the wrap. On a flat, clean surface lay down your big tortilla. Arrange the following: rice, kimchi, scrambled eggs, seasoned tuna, spinach, carrots, and shiitake. Fold the tortilla from the bottom, then half fold the sides, then continue to tightly fold until the top.
Wrap the tortilla in aluminum foil and parchment paper, then slice it in half. Serve immediately.
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