It seems like everybody is trying to emulate the chipotle-style, fast-casual restaurant these days. You know, the pick your base-pick your protein-pick your veggies and allll the toppings? I shouldn’t have to explain this to you. If you’ve never been to (or heard of) chipotle, you have bigger fish to fry, my friend. Anyway, I’m not complaining. This kind of restaurant is awesome for us celiac/gluten-free/paleo folk. We can even go there with our gluten-eating friends, order our tummy-friendly food (making sure the restaurant staff just changes their gloves…) and still feel like a relatively normal person! Imagine that. Glutards for the win.
So. Speaking of these amazing kinds of restaurants. We have this food truck festival called Truckeroo in DC by Nationals stadium and it is literally one of the best things that has ever happened to this city. It’s basically like walking into a buffet in Las Vegas, when you have a bagillion different options for food (though you have to pay at each one, duh. Don’t get too excited.) And all these options? They are on POINT. And so, so delicious. Lobster roll truck? check. Hawaiian truck? Check. Grilled cheese truck (yes, this exists)? Five different pizza trucks? some of which have gluten-free pizza? Check. Korean taco truck? check. Cajun food, “The reggaenator”, a bagillion cupcake trucks, Pho truck, Empanadas, cookies & milk truck…the list goes on. Whatever your little heart desires, it’s there. Did I also mention they had a truck one time that had a jacked up, fancified ice cream sandwich: gelato between two massive macaroons?! DYING.
But my favorite (and what seems to be everyone’s favorite truck, judging by the massive line every time) is TaKorean. Korean tacos. Or burrito bowls. THE BEST. So it can take about an hour to get to truckeroo itself, and then at least half an hour wait with a bunch of hangry people waiting to get to the front of the line with this truck…SO worth it. You guys. Literally, taste bud explosion. I know I throw that term around sometimes, but for REAL. The juicy, slightly-sweet-and-spicy pork or bulgogi (steak), with a spicy but refreshing crunch from the kimchi slaw, crunch from the sesame seeds, some serious spice from the sriracha, and the lime cutting through the heat at the end so you don’t burn your mouth off because oops you doused your whole thing in sriracha.
So naturally, I had to make these Korean Burrito Bowls at home myself. Because (crying emoji) Truckeroo is only from April-September. And I need this in my life during those harsh DC winter months (only half joking).
Heck, you can get crazy with this bowl. Throw some extra toppings on there. Apparently, this place will even throw on a soft-boiled egg and some avocado crema if you ask. WHERE has that been all my life?! Trying that immediately. Ok so, about the recipe. I didn’t really put in specific serving sizes, just enough for the number of people (four). To make it simple in your head: It’s really just a bunch of leftovers, heated up, thrown together with some korean ingredients, and sriracha slathered on top (after the picture). You do you!
Also, heads up! You need some leftovers for this recipe. Specifically my ginger-garlic pulled pork (or some other kind of leftover protein), so make sure you have that on hand (or get to making it!) before you’re starving and ready to eat these bowls with no pork. Sad face.
- 1 batch oven-roasted cauliflower rice
- 4 servings leftover ginger-garlic pulled pork
- 2 Tbsp coconut aminos
- 4 chopped scallions
- ½ cup (or more) kimchi
- chopped cilantro
- 1-2 lime wedges (each bowl)
- optional toppings: sesame seeds, shredded carrots, shredded lettuce, sliced avocado, fried egg. Go crazy.
- First, make sure you have some leftover pork on hand. If not, either grab another protein, or get to making that!
- Preheat the oven to 425, and make a batch of oven-roasted cauliflower rice (or use leftovers like me!).
- When the rice is almost done, pull out a skillet to heat up your pork. Put the pan over medium heat, and once it’s hot, add the pork. It will start to get crispy after about 3 minutes per side. Use a fork to flip the pieces over, and add in the 2 Tbsp coconut aminos to the pan. Remove the pork from the heat and set aside.
- Assemble the bowls: start with a base of cauliflower rice, then add the pork, and kimchi. throw some scallions, cilantro, and sriracha on top. Boom, done! Add some of the optional toppings if you like. And dig in!