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These colorful 30 Minute Korean Beef and Avocado Rice Rolls are full of Korean-inspired flavor and made so simply. The beef (or use chicken or pork) is cooked in a spicy Korean chili sauce until caramelized around the edges, then rolled up in tortillas with rice, cilantro, chunks of avocado, and sweet mango. Serve with extra soy sauce, chili oil, and my creamy sriracha sauce. Each roll is spicy, sweet, tangy, and salty. A fun dinner to share with family or friends!
I’ve been wanting to make these rolls (or are they more of a burrito?) for the longest time. A wrap made with spicy Gochujang (Korean chili paste), seasoned beef, and rice. I hesitated for far too long, worried that you all might not be into a beef roll, but got over it, and I’m so happy I did.
I just love this recipe. It’s so simple, and similar to my Thai basil beef rolls, just a little more done up with rice and chunks of avocado.
Originally, the idea came from my oldest brother, Creighton. Months ago he suggested a Korean beef burrito and I put it on my to-make list.
Since then, the original idea shifted just a smidge to be simpler to make at home. Which we all can get behind!
Details
Step 1: make the rice
If you’re making rice for your rolls, start with that. I just made a simple pot of steamed jasmine rice. Not adding anything to the rice since the Korean beef is already so flavorful.
Step 2: cook the beef
For the beef, I like to use ground beef cooked with black pepper, garlic, and ginger. Then, in goes the tamari, the Gochujang, and a small drizzle of honey or maple. The Gochujang is key, but for the meat, you can easily use whatever you enjoy here, chicken or pork would both be great.
If you’re having trouble finding Gochujang, you can just use regular chili paste/sauce.
Step 3: make the sauce
I mix cream cheese with mayo and some form of hot sauce, usually sriracha. The cream cheese is the secret here, and something I’ll often pair with salmon (see these yummy tacos) or use in some of my Mexican-inspired recipes. Cream cheese always makes a delicious sauce! Don’t skip it!
Step 4: assemble the rolls
Layer your warm tortillas with the hot beef, rice, avocado, cilantro, green onions, and mangos or red peppers – or both! You can also add sesame seeds if you like. Then tuck and roll the rolls up nice and snug.
I serve these warm, with extra tamari, chili paste, and of course, that creamy sauce too.
These wraps come together so quickly and have so much flavor, which you know we love! And I really appreciate all the fresh colors – the best kind of recipe that will put a smile on everyone’s face!
Looking for other beef recipes? Here are a few…
20 Minute Thai Basil Beef Rolls
Sheet Pan Spicy Ginger Sesame Beef and Broccoli
20 Minute Korean Beef Sesame Noodles
Thai Basil Beef and Lemongrass Rice Bowls
Lastly, if you make these 30 Minute Korean Beef and Avocado Rice Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
@halfbakedharvest 30 Minute Korean Beef Avocado and Rice Rolls #30minutemeals #koreanbeef
♬ original sound – halfbakedharvest
Author: Tieghan Gerard
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings: 6
Calories Per Serving: 656 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 1 1/2 pounds ground beef (or chicken or pork)
- black pepper
- 4 cloves garlic, chopped
- 1 tablespoon fresh grated ginger (or 1/4 cup candied ginger)
- 1/2 cup tamari or soy sauce
- 2-3 tablespoons Gochujang (Korean chili paste)
- 2-3 tablespoons maple or honey
- 2 cups cooked rice
- 1/4 cup chopped green onions
- 2 cups cilantro, chopped
- 1/2 cup diced mango (optional)
- 1 bell pepper, sliced (optional)
- 1 cup diced avocado
- 2 tablespoons sesame seeds
- 8-10 flour tortillas, warmed
- chili oil, for serving
Sriracha Sauce
- 1/3 cup cream cheese, gently melted
- 3 tablespoons mayo
- 1-2 tablespoons sriracha
- 2 teaspoons tamari or soy sauce
US Customary – Metric
Instructions
1. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic, and ginger, cook another minute. Add the tamari, Gochujang (Korean chili paste), and maple or honey. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat.
2. Place one tortilla at a time in the microwave for 15 seconds. Then spoon the beef down the center and top with rice, cilantro, green onion, avocado, mango and/or bell pepper, and then (if using) sesame seeds. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.
3. To make the sriracha sauce, whisk all ingredients in a bowl.
4. Serve warm with sriracha mayo, chili oil, and limes.
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