Foodservice Recipe: Smoked Brisket Bulgogi Beef Chimichanga

Smoked Brisket Bulgogi Beef Chimichanga

Tender beef brisket wrapped in the Asian-infused taste of Sweet Baby Ray’s Korean Barbecue Sauce, with kimchi, cucumbers, and fresh cilantro. This dish is easily prepared, and it adds instant international street-cred to your menu.

INGREDIENTS

1 ea. Red pepper burrito wrap
2 tbsp. Sweet Baby Ray’s Korean Barbecue Sauce (#18528)
4 oz. smoked beef brisket, sliced
1/4 cup Kimchi slaw
8 cucumbers, thinly sliced
1 tbsp. cilantro leaves, chopped

DIRECTIONS

  • Heat large flour tortilla burrito wrap and lay flat. Spread 1 tablespoon of Sweet Baby Ray’s Korean Barbecue & Wing Sauce evenly on tortilla.
  • Place smoked brisket, Kimchi slaw, cucumber slices, and fresh cilantro leaves, drizzled with another tablespoon of Korean Barbecue Sauce.
  • Then, roll up tightly and deep fry in 365 degree oil until cooked crispy.
  • Serve with fresh crispy slaw and potato salad.

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