Spicy Walnut Burrito (Bulgogi Style)

Steps

1. 1

   Soak the walnuts overnight in the refrigerator. Drain them thoroughly before using.

2. 2

   Add the soaked, drained walnuts and 1 tablespoon of the avocado oil to a food processor. Pulse until the walnuts form small crumbles; do not process them into a smooth paste.

3. 3

   Heat a skillet over medium-low heat and add the remaining 1 tablespoon avocado oil.

4. 4

   Add the chopped onion and minced garlic. Sauté until the onion caramelizes and becomes deeply golden and fragrant, stirring regularly to prevent scorching.

5. 5

   Add the walnut crumbles to the skillet. Cook for 4–5 minutes, stirring occasionally, until warmed through and lightly browned.

   Start 5-minute timer
6. 6

   Pour the vegetable broth into the skillet and stir to combine with the walnut mixture.

7. 7

   Add the coconut sugar, coconut aminos, sesame oil, minced ginger, red pepper flakes, black pepper, and salt to taste.

8. 8

   Cook the walnut bulgogi mixture for 5–7 minutes, stirring occasionally, until the seasonings are well incorporated and the mixture is hot and richly flavored.

   Start 7-minute timer
9. 9

   Build each burrito with cooked jasmine rice, shredded carrots, sliced cucumber, sesame seeds, and the spicy walnut bulgogi crumbles.

10. 10

    Wrap the burritos securely and serve immediately.