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.

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@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •

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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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