Korean Marinated Tofu Burritos

This is one of my favourite fusion recipes. Shaking up classic Korean delicacies such as Kimchi Fried Rice, with zesty and fresh Mexican flavours. The burrito filling is completely plant based, using deliciously marinated tofu – that packs a punch, and vegan kimchi. As many people already know, Kimchi is a super food! It hosts a party of good bacteria, due to its fermentation process, which is incredibly healthy for your gut.

I've attached two short video snippets of my time in Berlin, where my team and I celebrated International Kimchi Day – November 22nd. We hosted a Kimchi-making party (known as a Gimjang) that was part of a massive Gimjang event spread between Los Angeles, Moscow and Berlin. I also filmed a cooking demo featuring my Korean Marinated Tofu Burritos, and Kimchi Mac and Cheese.

 

Ingredients

Makes 4 burritos

FOR THE TOFU

  • 400g (14oz) firm tofu
  • 4 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp gochugaru (Korean chilli flakes)
  • 1 tbsp roasted sesame oil
  • 1 tsp garlic, grated or finely chopped
  • 1 tsp ginger, peeled and grated
  • 1 spring onion, thinly sliced at an angle
  • vegetable oil, for frying

KIMCHI FRIED RICE

  • 250g (9oz) long grain white rice
  • 80g (3oz) onion, finely diced
  • 80g (3oz) carrot, peeled and finely diced
  • 80g (3oz) mushrooms, finely diced
  • 80g (3oz) courgette, finely diced
  • 350g (12oz) vegan cabbage kimchi, finely diced
  • 4 perilla leaves, chopped into 1cm (1/2 in) pieces
  • vegetable oil, for frying
  • sea salt

BURRITO

  • 4 large flour tortillas, 25cm (10in) diameter
  • 400g (14oz) Kimchi Fried Rice
  • 160g (5.oz) canned black beans, drained
  • ½ avocado, peeled, pitted and sliced into 1cm (1/2 in) thick pieces
  • ½ beefsteak tomato, finely chopped
  • 80g (3oz) baby spinach
  • 4 tbsp soured cream (choose vegan soured cream for fully plant-based burrito)

Method

  1. Place the tofu on a large plate with a few pieces of kitchen paper and place another plate on top. Leave to stand for 8–10 minutes to press and drain the water out. Cut the tofu into 2 x 2cm cubes and place into a food-safe plastic bag.
  2. In a small bowl, whisk together the soy sauce, mirin, gochugaru, sesame oil, garlic, ginger and spring onion. Tip the mixture into the bag with the tofu and allow to marinate in the fridge for about 30 minutes.
  3. While marinating, make the kimchi fried rice. Cook the rice according to the packet instructions or in a rice cooker. Once done, spread out evenly on a sheet tray to dry and leave to one side.
  4. In a non-stick pan set over medium–high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and courgette. Cook for 2–3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2–3 minutes, mixing it well into the rice. Season with sea salt, to taste. Cover and keep warm while you cook the tofu.
  5. Place a non-stick frying pan over a medium–low heat and drizzle lightly with vegetable oil to coat the bottom of the pan. Pour in the tofu and marinating liquid and sauté for about 4–5 minutes, turning often, until warmed through and the tofu is slightly crispy. Remove from the heat and keep warm.
  6. Lay the tortillas out on a flat surface. Divide the kimchi rice between them, then place the tofu on top. Spoon over some black beans, add a few slices of avocado, and top with tomato and baby spinach. Roll the burrito closed and drizzle with soured cream.

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Social media

@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife7 hours ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats3 days ago via Instagram
@judyjoochef Instagram profile imageLondon, you really brought the heat this past weekend! 🔥🇰🇷

Had an absolute blast teaching at the K-Food BBQ Cook School at @tasteoflondon — it was such a joy to share the bold and totally addictive flavors of Korean BBQ with so many hungry (and K-BBQ-loving!) Londoners.

I served up one of my all-time favorites: Korean marinated beef short ribs — galbi, of course! 🥩✨

I even had the honor of meeting Korea’s Ambassador to the UK, Yoon Yeocheol — a proud moment made even better by the scent of char grilling meat in the air.

Huge thanks to everyone who came through to cook, taste, and celebrate Korean food with me — and to the brilliant @julian_d_brown_chef for bringing the BBQ magic alongside me! This is what I call BBQ with Seoul. ❤️

Big thanks to our friends at @koreafoodsuk for making it all happen, and to @hexclad_europe and @firemadeuk for keeping the setup sharp and the flames steady 🔥

You can even find the recipe in K-Quick, my latest cookbook 📚@quartobooksuk @quartobooksus @whitelionpublishing5 days ago via Instagram
@judyjoochef Instagram profile imageDinner at @losmochislondon LUNA—an intimate omakase-style chef’s table—was an absolute knockout. Think fiery fiestas and delicate umami whispers, all artfully plated under the glow of moonlight. 🇲🇽✨🇯🇵 And the best part? It’s all helmed by the brilliant Chef Leo, who is Filipino. I adore this beautiful collision of cultures—it’s fusion with soul.

Chef Leo @chef_leonard1 has crafted something truly transportive, with the moon as his muse (hence the name). Each course arrived with elegance, flair, and a little theatrical sparkle. The wagyu katsu sando? Pure decadence—meltingly tender, rich with flavor, and gone far too quickly. And that tuna and caviar dish? Let’s just say I didn’t leave a single glistening pearl behind. 

We ended on a high note: a soufflé crowned with a scoop of fresh wasabi ice cream. A little heat, a little sweet—chef’s kiss.

Huge thanks to the stellar team for a night that dazzled from start to finish. Already plotting my return orbit…

@markusthesleff @luna.omakase 

#LosMochisLondon #LUNAExperience #FusionDoneRight #JudyJooEats #TacoMeetsTempura #WagyuWonder #CaviarCravings #LondonEats #MexicanMeetsJapanese #ChefLife #WhereToEatLondon1 week ago via Instagram
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