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.
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
- 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.