Korean-Mexican Gochujang Mushroom Burrito

Ingredients

• 12 oz mixed mushrooms, torn
• 2 large flour tortillas
• 1 cup short-grain rice
• 1 can black beans, drained
• 1 cup kimchi, chopped
• 3 tbsp neutral oil, divided
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 4 garlic cloves, minced
• 1 tsp toasted sesame oil
• 3 scallions, sliced
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Rinse the rice and simmer it in 1 1/2 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Whisk the gochujang, soy sauce, vinegar, and sugar together into a glaze and set aside.
3. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them completely undisturbed for 3 to 4 minutes.
4. Stir and cook for 6 minutes more, until deeply browned and dry. Do not salt them before they brown; salt pulls out water and they will steam instead.
5. Add the garlic for 30 seconds, then pour in the glaze and toss for 1 to 2 minutes, until it clings and glosses the mushrooms. Take the pan off the heat and stir in the sesame oil.
6. Warm the beans through in the remaining oil with a pinch of salt, crushing a few against the pan.
7. Warm the tortillas one at a time in a dry pan for 20 seconds a side. A cold tortilla cracks the moment you fold it.
8. Build each burrito with rice, beans, mushrooms, kimchi, and scallions in a line off-centre, fold the sides in, roll tightly, and sear the seam down in the dry pan for 1 minute. Serve with lime wedges.

Allergen note: Contains gluten, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.