Dinner

Korean Breakfast Burrito Recipe

ByCleo Brixton December 12, 2025December 12, 2025

Introduction

This Korean Breakfast Burrito is a flavorful fusion of savory eggs, spicy kimchi, and tangy gochujang rice wrapped in a warm tortilla. It’s a delicious way to start your day with a punch of vibrant flavors and satisfying textures.

Four cut burrito pieces are placed standing in a row on a white square plate, each showing layers inside. The tortilla wrapper is light beige with char marks, holding layers of reddish-orange rice, yellow scrambled eggs, and bright green leafy vegetables mixed with small pieces of mushrooms. One piece in front is wrapped partially in white paper with jagged edges, showing the same colorful filling inside. The plate sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Yellow Onion
50 grams Kale
3 tablespoons Oil
4 Eggs
1/4 cup Kimchi
Salt, to taste
Ground Black Pepper, to taste
1/6 cup White Rice
1 tablespoon Gochujang
2 Tortillas

Instructions

Step 1: Finely dice the yellow onion and destem the kale. Cut the kale into 1-inch strips.
Step 2: Crack the eggs into a medium bowl and scramble them using a whisk or fork.
Step 3: Heat oil in a large frypan over medium heat until shimmering. Add the onion and cook until browned, about 10 minutes. Then add the kale strips and stir until the kale begins to wilt, which will happen quickly.
Step 4: Reduce heat to low and add the eggs to the frypan. Keep the eggs moving around the pan. Add kimchi, continue stirring, and cook for another 2 minutes. Season with salt and ground black pepper to taste.
Step 5: In a separate bowl, combine the cooked white rice with gochujang using a fork to mix well.
Step 6: To assemble, place the gochujang rice and the egg mixture onto each tortilla. Roll the tortillas into burritos and enjoy immediately.

Tips & Variations

For extra protein, add cooked tofu or grilled chicken to your burrito.
If you prefer less spice, reduce the amount of gochujang or omit it entirely.
Use gluten-free tortillas if you need a gluten-free option.
Try adding sliced avocado or a sprinkle of sesame seeds for added texture and flavor.

Storage

Store any leftover burritos wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a microwave until warmed through. For best texture, reheat gently to avoid sogginess.

How to Serve

The image shows four cut pieces of a wrap placed inside a white rectangular dish on a white marbled texture. Each wrap piece has three visible layers: an outer light beige tortilla with brown grill marks, a middle layer of red-orange rice mixed with small chunks of scrambled yellow eggs, and an inner layer of fresh green leafy vegetables. One wrap piece is partially wrapped in white paper with a jagged edge, showing the colorful filling inside. The overall look is fresh and neatly arranged with vibrant colors against a clean white background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this burrito vegan?

Yes, substitute the eggs with scrambled tofu and ensure the kimchi you use is vegan-friendly, as some contain fish sauce.

Is it okay to use leftover rice for this recipe?

Absolutely! Leftover rice works perfectly and often helps achieve the right texture for the gochujang rice mix.

Cleo Brixton