Korean BBQ Burrito Bowl

Sweet, spicy, and an explosion of flavors loaded in this Korean BBQ burrito bowl!

Korean BBQ Burrito Bowl | Fabtastic Eats A few months ago, I visited the east coast. On the way back, the kids and I were sitting in the airport during a layover, starving. I have two boys, this is pretty typical, but we had already plowed through all the snacks I had. So, the terminal we were in only had a couple options, mexican, sandwiches, or ice cream. Naturally my kids chose ice cream. I told them food first. #meanmom

Korean BBQ Burrito Bowl | Fabtastic Eats Anyhoo, I got them chips and guac, and a quesadilla, and I was just going to munch on that. Thennnn I noticed all their crazy burrito bowls. I almost held off, because it was a quick airport place, so I really didn’t think it would be all that great. But I was starving, and we still had almost 8 hours until we would actually be landing in Seattle. So I ordered one.

holy moly was it good. like most burrito bowls, I couldn’t finish it, because there was just SO much in it. And I didn’t bring it on the plane with me, because that’s mean. (side note: planes are confined places, and when people bring food on, especially food that has a strong smell, I kind of want to hurl it at them. it smells as it sits there, and really its not sanitary. ew. but I digress)

Korean BBQ Burrito Bowl | Fabtastic Eats anyhoo, I loved it so much, that I vowed to recreate it at home. then I got home and forgot all about it, typical, until I came across a picture of it. yay! you should be really happy about this, because Ive done it and I’m sharing it with you. and it is hands down the best burrito bowl Ive ever had. just as good if not better than the airports version. and in my opinion, since Im soooo over the classic chipotle burrito bowl, this is even better than that. but don’t take my word for it. see for yourself.

Korean BBQ Burrito Bowl | Fabtastic Eats It’s loaded with coconut rice, mesquite pork that has been slow cooked in beer, fajita veggies, an asian slaw, drizzled with a spicy chili sauce, loads of korean bbq sauce, and sprinkled with fresh cilantro and shredded cheese. Its basically an explosion of amazing flavors. Do not be freaked out by the long ingredient list. It’s really not bad, and you probably have most of this already in your cabinet. Make this, share this, you will love this!

Korean BBQ Burrito Bowl | Fabtastic Eats

Korean BBQ Burrito Bowl

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: serves 6-8

Sweet, spicy, and an explosion of flavors loaded in this Korean BBQ burrito bowl!


    for the pork
  • 3 pound pork shoulder
  • 2 TB mesquite seasoning
  • 12 ounces beer
  • 1 cup chicken broth
  • for the fajita veggies
  • 1 TB coconut oil
  • 1 yellow onion, sliced
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell, sliced
  • salt and pepper
  • for the slaw
  • 1/4 cup rice vinegar
  • 1 TB honey
  • 1 TB sesame oil
  • 1 TB soy sauce
  • 1-2 teaspoons fresh ginger
  • 12 ounce bag slaw
  • for the coconut rice
  • 1 1/2 cups jasmine rice
  • 1 1/2 cups light coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 TB coconut oil
  • spicy chili sauce
  • 1/4 cup sweet chili sauce
  • 1 TB sriracha
  • korean bbq sauce
  • garnishes(optional): fresh cilantro, green onions, monterrey jack cheese


    to make the pork
  1. rub the shoulder with the mesquite seasoning all over, and place in the crockpot
  2. pour the beer and chicken broth around it, cover and cook on low for 6-8 hours, until it easily shreds
  3. for the veggies
  4. heat the coconut oil in a large skillet over medium-high heat, add the onions and veggies
  5. sprinkle with salt and a little bit of pepper, and cook for about 10 minutes. toss occasionally, you want them to begin to brown, and soften. remove from heat and set aside
  6. for the slaw
  7. in a large bowl, whisk together the vinegar, honey, oil, soy sauce, and ginger.
  8. toss with the slaw, and set in the fridge, tossing occasionally until its time to eat
  9. for the rice
  10. in a medium size saucepan, over medium-high heat, combine the rice, coconut milk, water, and salt.
  11. stir often, being sure to scrape the bottom, until it comes to a boil. then cover, reduce heat to a simmer and cook for 15 minutes until all the liquid is absorbed.
  12. once ready, stir in the coconut oil
  13. spicy chili sauce
  14. In a small bowl, whisk together the chili sauce and the sriracha
  15. To assemble: place the rice in bowls, top with shredded pork, veggies, and slaw. Drizzle with lots of the bbq sauce and the spicy chili sauce. garnish with cilantro and cheese. enjoy!

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