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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 dinner to share with family or friends!

30 Minute Korean Beef and Avocado Rice Rolls |

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!

30 Minute Korean Beef and Avocado Rice Rolls |


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, 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.

30 Minute Korean Beef and Avocado Rice Rolls |

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!

30 Minute Korean Beef and Avocado Rice Rolls |

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 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!

30 Minute Korean Beef and Avocado Rice Rolls |

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 656 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Sriracha Sauce


  • 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.
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30 Minute Korean Beef and Avocado Rice Rolls |

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  1. I-n-c-r-e-d-i-b-l-e. There is something about how all the flavors came together. Couldn’t find gochujang paste so I used Thai red curry paste with a little Siracha. Other than that necessary swap, I made it according to the recipe. My new family favorite!

    1. Hey Deelayna,
      Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx

    1. Hey Emily,
      Wonderful!! Love to hear that this recipe turned out well for you, thanks for trying it! Have a great Sunday! xx

  2. 5 stars
    Very flavorful and yummy! I’m a cilantro hater, unfortunately, and usually substitute with basil or other herb. But with the green onions, I didn’t think it necessary. It was delicious without either. I took another reviewer’s tip and spread the cream cheese mixture on the tortilla, which worked great. Will definitely make again. Maybe I’ll try making your homemade tortillas, which would make it even better. A+

  3. 5 stars
    This recipe was so easy, flavorful and quick. My picky husband loooved this dinner so much. Thank you for another awesome recipe! Definitely will make again.

    1. Hey Raquel,
      Amazing!! So glad to hear that this dish turned out well for you, thanks for making it and your feedback! xT

  4. 5 stars
    This is such a delicious recipe with fantastic flavor. Everyone I have made this for has wanted the recipe. It is now in our recipe rotation! Thank you..

  5. 5 stars
    Outstanding flavor, used 2 lbs of ground beef, for more leftovers, same sauce amounts. Added an Onion with the beef. Tortillas were overfilled but loved it all!

  6. Really really loved this recipe. My whole family loved it! I used ground pork but followed everything else. I used all of her recommended fillings. The mango was a MUST. Another idea would be to add some pickled onions. Also love how quick and easy this one! A new addition to my rotation for sure.

  7. 5 stars
    This was an explosion of deliciousness! The flavor combinations were amazing. The beef was flavorful, and we loved the spicey complemented by the sweet mango, peppers and avocado. We spread the sriracha sauce on the tortilla first and then all the toppings. Will definitely make again!

        1. I wondered the same thing! I followed the link to the recommended tortillas, and I knew right away that these weren’t it because that’s the brand I already usually use. Looks like I’ll be looking into buying a tortilla press… Ha ha!

  8. 5 stars
    Just made for the first time after my daughter made them at school for her housemates…huge win in both venues!