How to make it

1. https://www.youtube.com/embed/AjSNRSqF1ck
2. Thinly slice the beef. In a food processor, pulse the pear, Lee Kum Kee Minced Garlic and ginger to make a chunky paste. Put the paste, rest of the marinade ingredients, and the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender.
3. Preheat oven to 375°F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
4. Lay a flour tortilla flat on the surface. Place the rice, meat, cilantro, kimchi, and drizzle Lee Kum Kee Sriracha Mayo Dressing/Spread in the middle of the tortilla. Fold the sides up, then roll it up front to back and place seam-side down on prepared baking sheet.
5. Bake for 20 minutes, or until warmed through. Meanwhile, heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
6. Serve topped with more Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and green onions. Enjoy!