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These colorful 30 Minute Korean Beef and Avocado Rice Rolls are full of Korean-inspired flavor and made so simply. The beef (or use chicken or pork) is cooked in a spicy Korean chili sauce until caramelized around the edges, then rolled up in tortillas with rice, cilantro, chunks of avocado, and sweet mango. Serve with extra soy sauce, chili oil, and my creamy sriracha sauce. Each roll is spicy, sweet, tangy, and salty. A fun dish to share with family or friends!
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I’ve been wanting to make these rolls (or are they more of a burrito?) for the longest time. A wrap made with spicy Gochujang (Korean chili paste), seasoned beef, and rice. I hesitated for far too long, worried that you all might not be into a beef roll, but got over it, and I’m so happy I did.
I just love this recipe. It’s so simple, and similar to my Thai basil beef rolls, just a little more done up with rice and chunks of avocado.
Originally, the idea came from my oldest brother, Creighton. Months ago he suggested a Korean beef burrito and I put it on my to-make list.
Since then, the original idea shifted just a smidge to be simpler to make at home. Which we all can get behind!
Details
Step 1: make the rice
If you’re making rice for your rolls, start with that. I just made a simple pot of steamed jasmine rice. Not adding anything to the rice since the Korean beef is already so flavorful.
Step 2: cook the beef
For the beef, I like to use ground beef cooked with black pepper, garlic, and ginger. Then, in goes the tamari or light soy sauce, the Gochujang, and a small drizzle of honey or maple. The Gochujang is key, but for the meat, you can easily use whatever you enjoy here, chicken or pork would both be great.
If you’re having trouble finding Gochujang, you can just use regular chili paste/sauce.
Step 3: make the sauce
I mix cream cheese with mayo and some form of hot sauce, usually sriracha. The cream cheese is the secret here, and something I’ll often pair with salmon (see these yummy tacos) or use in some of my Mexican-inspired recipes. Cream cheese always makes a delicious sauce! Don’t skip it!
Step 4: assemble the rolls
Layer your warm tortillas with the hot beef, rice, avocado, cilantro, green onions, and mangos or red peppers – or both! You can also add sesame seeds for texture if you like. Then tuck and roll the rolls up nice and snug.
I serve these warm, with extra tamari, chili paste, and of course, that creamy sauce too.
These wraps come together so quickly and have so much flavor, which you know we love! And I really appreciate all the fresh colors – the best kind of recipe that will put a smile on everyone’s face!
Looking for other beef recipes? Here are a few…
20 Minute Thai Basil Beef Rolls
Sheet Pan Spicy Ginger Sesame Beef and Broccoli
20 Minute Korean Beef Sesame Noodles
Thai Basil Beef and Lemongrass Rice Bowls
Lastly, if you make these 30 Minute Korean Beef and Avocado Rice Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Korean Beef and Avocado Rice Rolls
Ingredients
- 1 1/2 pounds ground beef , (or chicken or pork)
- black pepper
- 4 cloves garlic, chopped
- 1 tablespoon fresh grated ginger , (or 1/4 cup candied ginger)
- 1/2 cup tamari or soy sauce
- 2-3 tablespoons Gochujang , (Korean chili paste)
- 2-3 tablespoons maple or honey
- 2 cups cooked rice
- 1/4 cup chopped green onions
- 2 cups cilantro, chopped
- 1/2 cup diced mango, (optional)
- 1 bell pepper, sliced , (optional)
- 1 cup diced avocado
- 2 tablespoons sesame seeds
- 8-10 flour tortillas, warmed
- chili oil, for serving
Sriracha Sauce
- 1/3 cup cream cheese, gently melted
- 3 tablespoons mayo
- 1-2 tablespoons sriracha
- 2 teaspoons tamari or soy sauce
Instructions
- 1. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic, and ginger, cook another minute. Add the tamari, Gochujang (Korean chili paste), and maple or honey. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat.2. Place one tortilla at a time in the microwave for 15 seconds. Then spoon the beef down the center and top with rice, cilantro, green onion, avocado, mango and/or bell pepper, and then (if using) sesame seeds. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.3. To make the sriracha sauce, whisk all ingredients in a bowl. 4. Serve warm with sriracha mayo, chili oil, and limes.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
We really enjoyed these, delicious and quick enough that I could still motivate myself to whip these up after a long day of work.
Hi Anne,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your feedback!🌼🥑 xx
HI. I noticed you used flour tortillas. This recipe was in the Gluten-free section. Looks great though.
Hi there,
You can easily use gluten free tortillas in this recipe:) Let me know if you give it a try, I hope it’s delish! xT
Gluten free tortillas are everywhere. That’s what I used. This recipe was astonishingly good.
Thanks so much Candace!!
SO SO SO delicious. I just can’t stop thinking about how delicious this was.
Thanks so much for trying this recipe Hanna!! I love to hear that it was a winner and appreciate you making it! xx
A real flavor bomb! I was too lazy to make wraps so I just made bowls instead. Yum, yum, yum!!!
Hi Laura,
Wonderful!! I’m so glad to hear that this recipe was a winner, I appreciate you making it and your comment! Great idea to make the bowls!! xx
I just made this recipe tonight and it was so good. The flavors are so tasty. I could just eat the meat all by itself! I made with mango and red bell peppers- and loved the combination of flavors and texture. I do like avocado- but prefer the texture of the mango over avocado- less mushy!
My wrap folding skills fall short- not picture-worthy as yours- but it still tasted great!!
Hi Debra,
Wonderful!! I’m so glad to hear that this recipe was a winner, I appreciate you making it and your comment! xx
Made this tonight! Amazing!!!
Thanks so much Kathryn!! Love to hear that this recipe turned out well for you:) Have a great Tuesday! xT
Made these for dinner tonight….very tasty! I had some shoshito pepper-based sauce that I used in the beef instead of gochujang ….fantastic. The only thing that I think would make these better is to have a a more liquid sauce….they’re a bit dry on the outside. I might think about diluting the cream cheese sauce a bit next time, or adding a bit more soy mixture on the outside.
Hi Julie,
Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT
Delicious and so simple! This is going to be on a rotation.
Hi Nicholle,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
This was delicious !!!
Never saw my sons’ girlfriend eaten plural portions.
Hey Ann,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
This was AMAZING! The honey and the mango add just enough sweetness to balance the flavors. So fresh tasting and comes together so quickly! I wouldn’t change a thing. I’ll be making this again very soon!
Hi Julie,
Happy Sunday!!🍋🍊 I am thrilled to hear that this recipe turned out well for you, thank you so much for making it! xT
These were a huge hit. I made them with ground chicken. I clearly didn’t make enough of them. Lesson learned.
Hi Kim,
Happy Sunday!!🍋🍊 I am thrilled to hear that this recipe turned out well for you, thank you so much for making it! xT
Hi! My kids are celiac and the Gochuchang that I can find all has wheat in the ingredients. Would sirachcha be a good substitute?
Hi Cheryl,
Sure, that would also work well for you! Let me know if you give this recipe a try, I hope it’s a hit! xT
Hey it’s Fay again. I see I forgot to make it 5 star! It was so worthy of that and more. ⭐️ ⭐️⭐️⭐️⭐️⭐️
Thanks again Fay:)
Made this for dinner tonight. A flavor explosion! It’s spicy, savory, salty, crunchy, creamy-everything you could ever want. Used ground turkey vs beef b/c that’s us. Fun to make, fun and messy to eat! Would it be bad to eat the leftovers for breakfast?!?!
Hi Fay,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)
Didn’t expect these to taste as good as they did! Wow, soo good and easy! Will definitely be making again 🙂
Hi Abby,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 x
Your wraps look a little cooked on the outside, did you brown them a little in a skillet after wrapping them? Thanks!
Hi Lindsey,
I warmed mine on a skillet just because I used my homemade tortillas and needed them to be a bit more pliable! Let me know if you give this recipe a try, I hope you love it! xx
My kids don’t handle spice very well, is there something you recommend I could swap the Gochujang for that will still pack a flavor punch but not be so spicy?
Hi Allasandra,
I would just use 1 tablespoon of the gochujang, you’ll still get the flavor but not as much spice. I hope this helps! xT