CS Korean Steak Burritos

Cook rice - This makes enough for Thursday. Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)

Make marinade - Chop garlic and grate ginger. Combine with brown sugar, vinegar (portion for steak), soy sauce, and Gochujang (portion for steak). (Can be done up to 5 days ahead)

Steak - Slice steak against the grain (i.e., perpendicular to the fibers to prevent toughness). Add marinade and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

Make spicy yogurt - Combine yogurt with Gochujang (portion for burritos). (Can be done up to 5 days ahead)

Kimchi - Chop kimchi. (Can be done up to 5 days ahead)

Marinate cucumbers - Chop cucumbers. Toss with toasted sesame oil, vinegar (portion for cucumbers), and sesame seeds. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

Make kimchi slaw - Combine kimchi, coleslaw mix, first portion of cooking oil, lime juice, and cilantro leaves. (Can be done 1 day ahead)

Heat a large skillet with second portion of cooking oil over medium-high heat. Add steak (with marinade) and saute until marinade has coated steak and steak is cooked through, ~5 minutes.

Warm tortillas according to package directions.

If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)

Give cucumbers a stir and season with some salt.

Assemble burritos by spreading one side of each tortilla with spicy yogurt. Fill tortillas with rice, kimchi slaw, and steak.

Serve burritos with cucumbers on the side. Enjoy!