Kimchi Burritos
Kimchi Burritos김치 부리또

Made in Korea · Coming to the US

KimchiBurritos김치 부리또

Korean dishes, finished with Mexican seasoning and rolled tight in a tortilla. Made in Korea by Chef John K, a Master Chef of Korea.

See the burritos Launch news
Chef John K in a white hanbok-style jacket with bright Mexican floral embroidery, a serape-striped sash and a Korean gat hat with pom-poms, holding out half a kimchi burrito

The lineup

Three burritos and a salsa.

Each burrito starts as a Korean dish, finishes with Mexican seasoning and gets melted cheese inside. The kimchi salsa goes with all of them.

A grilled kimchi burrito cut in half, melted cheese stretching between the halves over red kimchi and rice, with a pool of kimchi sauceBurrito
김치 부리또

Kimchi Burrito

The original recipe. Kimchi and rice with melted cheese, sauced lightly so the tortilla holds.

KimchiRiceCheese
A stoneware bowl of chunky red kimchi salsa with tortilla chips beside itSalsa
김치 살사

Kimchi Salsa

Chopped kimchi in a chunky salsa, for chips or for spooning over a burrito.

KimchiChunkyFor chips
A grilled doenjang siraegi burrito cut in half, melted cheese stretching over braised radish greens, rice and soybean-paste sauceBurrito
된장 시래기 부리또

Doenjang Siraegi Burrito

Dried radish greens braised soft in doenjang, Korea's fermented soybean paste, with rice and melted cheese.

Radish greensDoenjangRiceCheese
A grilled tteokbokki burrito cut in half, melted cheese stretching over rice cakes in glossy red sauceBurrito
떡볶이 부리또

Tteokbokki Burrito

Chewy rice cakes in red tteokbokki sauce, wrapped up with melted cheese.

Rice cakesTteokbokki sauceCheese

Each burrito heats in the microwave in about three minutes.

How to heat one →
Chef John K in a white chef's jacket and toque, hands on his hips

The chef

Chef John K

존 K 셰프 · 한식대가

Chef John K holds the title 한식대가, Master Chef of Korea. The burritos come out of his own kitchen, where he reworked each recipe so it holds up in the freezer and the microwave.

Korean food, retouched with Mexican seasoning.
CHEF JOHN K, ON THE IDEA
Less sauce
He cut the sauce back after early versions ran wet. The filling stays put and the tortilla stays whole.
Drier rice
The rice is cooked a little drier, with separate grains, the way many Americans like it.
Cheese in all
Every burrito in the lineup gets melted cheese.
Rows of plated smoked salmon on lentils with a lotus chip, ready to serve Korean side dishes in stoneware bowls: seasoned radish, fernbrake, greens and pickled stems
FROM CHEF JOHN K'S KITCHENHow to heat a burrito →

Heating

Heat it right.

Chef John K's own instructions. Tap a time to start a timer.

Heating instructions데우는 법

Microwave

2:30–3:00minutes

Weaker microwave? Allow up to 5 minutes.

Air fryer

350°F10–15 minutes · 180°C

Check it at 10 minutes. Take it out once it's hot all the way through.

Don't overdo it. Heat it past these times and the tortilla turns hard and the filling dries out.

Want one? See when they land →

Coming to the US

Landing soon.

We're getting Kimchi Burritos ready for American kitchens and stores. Sign-ups for launch news open on this page soon.

The first lineup

  • Kimchi Burrito김치 부리또
  • Kimchi Salsa김치 살사
  • Doenjang Siraegi Burrito된장 시래기 부리또
  • Tteokbokki Burrito떡볶이 부리또
See them up close →