Prepare the Pork: Place a pork butt into your slow cooker and pour in chicken stock, gochujang, honey, and soy sauce evenly. Set your slow cooker to high and let the pork cook for about 4-6 hours, or on low for 8-10 hours until it’s beautifully tender and shreds easily with a fork. Once cooked, shred the pork to use in your tasty Korean burrito.

Make the Pickled Veggies: In a medium bowl, combine julienned carrots, sliced cucumbers, and daikon radish. In a small saucepan, gently heat rice vinegar, sugar, and salt over medium-low heat until the sugar dissolves. Pour this warm brine over the veggies, ensuring they are well-coated, and let them sit for at least 30 minutes to absorb the flavors and develop that delightful tangy taste.

Warm the Tortillas: While your pickles are soaking up all that goodness, warm your flour tortillas to make them soft and pliable. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving for 10-15 seconds.

Assemble the Burritos: With your tortillas warmed and ingredients ready, it’s time to assemble your Korean burrito! Lay a warm tortilla on a flat surface and add a generous scoop of cooked rice, followed by shredded pork, your pickled veggies, and fresh herbs. For an extra kick, sprinkle some kimchi and drizzle with kimchi mayo before rolling it tightly to encapsulate all those vibrant flavors.

Serve and Enjoy: Once your burritos are assembled, cut them in half for a beautiful presentation, and serve them warm. Pair with extra kimchi or light Asian slaw for a refreshing crunch.