Bulgogi Pork and Kimchi Fried Rice Burrito

I think I just invented the best burrito ever, and it just happens to be healthy. I make a variety of Korean kimchi which I keep around often. I also happened to make some short-grained brown rice to go with another meal a couple days ago which lead to me making stir-fried kimchi brown rice for dinner the other night with tofu.

Which lead me to today, I made a couple types of sausage and had some pork shoulder left over. So I decided to make some Korean BBQ pork

Korean BBQ Pork:
14 oz thin sliced pork shoulder
3 tablespoons Korean red pepper (not the same as crushed red pepper, so make sure you use the real thing)
1 tablespoon sesame oil
2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons mirin

Toss meat in the remaining ingredients and marinate for thirty minutes, then stir fry in a hot wok.

So I took a whole wheat burrito wrapper, heated it slightly so it would fold easier, tossed a bit of the kimchi rice in there, a couple ounces of the Korean BBQ pork, along with some pea shoots from a local farm, any greens would work though. Wrap it in the traditional burrito way and place it in a hot pan with some sesame oil, placing another pan on top to weigh it down. Turn it after golden brown, 4-5 minutes, brown the other side. Serve with sour cream mixed with a bit of Siracha hot sauce.