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.



Makes 4 burritos


  • 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


  • 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


  • 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)


  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.

Browse all recipes

Social media

@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
#koreanfood #korea #tottenhamhotspur #tottenham #football #tottenhamstadium #tottenhamhotspurstadium @chefandrewhales @jooyoung1229 @spursofficial @tottenhamhotspurstadium3 days ago via Instagram
@judyjoochef Instagram profile imageVery honored to attend the Korean President’s state dinner. My cousin, Eugene, as my date! 🥰 
#korea #korean #statedinner4 days ago via Instagram
@judyjoochef Instagram profile imageWow!  What a busy week! And, now this morning check out my kimchi pancakes recipe on James Martin’s Saturday Morning show. Was so fun hanging with @jossstone @carolvorders @chefronniem @jamesmartinchef and feeding them!  Such a great group with delish food and laughs!  It was National Kimchi Day this week and this savory kimchi pancake recipe is perfect to celebrate Korea’s fave dish. 
@itv @itvxofficial @saturdayjamesmartin #jamesmartin #korea #korean #koreanfoodrecipes #koreanfoodstreet #koreanstreetfood #cooking #chefs #chefsofinstagram #kimchi #kimchipancake4 days ago via Instagram
@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

#dads #birthday #daddy #americandream1 week ago via Instagram