My Korean Beef Crunchwrap Supreme is a fun twist on the Taco Bell classic, packed with bold flavors and a satisfying crunch.
Instead of traditional taco-seasoned beef, I made a beef filling seasoned with spicy gochujang. The gochujang adds a bold, slightly sweet heat that pairs beautifully with the creamy elements like cheese and sour cream, while the cucumbers bring in a refreshing contrast. It adds a layer of crunch to set this version apart.
At the core of the crunchwrap is the tostada, which adds a necessary crunch to balance out the soft, warm fillings. Without it, you’d just have a folded quesadilla! The tostada acts almost like a structural support, keeping the layers intact while giving you that signature crispy bite.
Once folded, the Crunchwrap gets toasted on a skillet or griddle until golden brown, locking in all the ingredients and creating a slightly crispy, buttery exterior.
It’s a fun, Korean-inspired spin on a fast-food favorite—one that might even make you forget about Taco Bell’s version altogether! And that won’t give you diarrhea like Taco Bell’s might (TMI but been there, done that).
Beyond that, the structure stays true to the original – warm, melty cheese, a crunchy tostada shell, and a soft tortilla wrapping it all together in a golden, crispy hug.
It’s a fusion of Korean and Tex-Mex influences, delivering the comfort of a Crunchwrap with a deliciously unique twist.
Spicy Korean Beef Filling
The Korean beef filling in this crunchwrap has a bold flavor with a balance of heat, sweetness, and savoriness. Here’s a breakdown of the key ingredients:
- Soy Sauce: This is the base of the sauce, giving the beef a deep, umami flavor. If you want a slightly richer flavor, using a dark soy sauce or a mix of regular and low-sodium soy sauce works well.
- Gochujang: The star of the spice! Gochujang is a Korean chili paste that’s both spicy and slightly sweet, with a fermented depth.
- Water: A little water loosens up the sauce, evenly coating the beef without being too thick or overpowering.
- Honey: The sweetness of honey balances out the saltiness of the soy sauce and the spice of the gochujang. It also helps create a slightly glossy finish on the beef, giving it that crave-worthy, sticky texture.
- Roasted Sesame Seeds (Optional): These bring in that signature toasty note that’s commonly found in Korean cuisine.
Together, these ingredients create a well-balanced, flavorful beef filling that’s spicy, savory, and slightly sweet—the perfect centerpiece for a Korean-inspired Crunchwrap!
Gochujang
Gochujang adds an incredible depth of flavor to any dish, elevating it with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick that’s balanced by its mild sweetness and a subtle smoky note. Its complex flavor profile makes it a standout ingredient, transforming dishes by providing not only heat but also a rich, savory foundation that can deepen the taste of any marinade or sauce.
This thick, vibrant red paste has a unique fermentation process that lasts anywhere from several weeks to months, allowing its flavors to fully develop. The fermentation gives gochujang a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice. When used in a marinade, as with bulgogi, it tenderizes the meat slightly while infusing it with intense, balanced flavors that cling to each slice, especially when cooked to a light caramelization.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
Tostadas and Tortillas
The key to a great crunchwrap, Korean-inspired or not, is using the right tortillas and tostadas. You’ll want large, burrito-sized flour tortillas, around 12 inches, to ensure that you have enough surface area to fold everything up.
A soft, pliable tortilla is best since it needs to wrap the fillings without tearing. If your tortillas feel stiff, you can warm them up slightly on a skillet or microwave for a few seconds to make them more flexible.
As for the tostada, it’s the crunchy heart of the crunchwrap. The tostada acts as a sturdy layer between the fillings, keeping the textures distinct rather than letting everything meld together into a soft bite.
Korean Beef Taco Bell Crunchwrap Supreme
Description
This Korean Beef Crunchwrap Supreme is a bold, spicy twist on the Taco Bell classic, featuring gochujang-seasoned beef, crisp cucumbers for crunch, and all the melty, toasty goodness of the original.
Ingredients
For the Korean Beef Filling:
- 1 lb ground beef
- 2 tbsp soy sauce
- 2 tbsp gochujang
- 1 cup water
- 1 tbsp honey
- 1 tsp roasted sesame seeds (optional)
For the Crunchwrap:
- 5 large flour tortillas (at least 12 inches; burrito-size)
- 4 corn tostada shells
- 1 cup nacho cheese sauce
- 1 tablespoon gochugaru
- 1 cup lettuce, shredded
- 1/2 cup sour cream (substitute Greek yogurt)
- 1/2 cup cucumbers, thinly sliced
- 1 cup tomatoes, diced
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- 1 tbsp butter
Instructions
- In a pan over medium heat, cook the ground beef until browned.
- Add the soy sauce, gochujang, water, honey, and sesame seeds. Stir well and let simmer for 2-3 minutes until thickened. Set aside.
- To your nacho sauce, add the gochugaru and mix it in thoroughly.
- Lay a large flour tortilla on a flat surface. Spread 1/4 cup of the nacho cheese in the center, followed by 1/2 cup of the ground beef mixture on top.
- Add 1/4 cup of the lettuce on top of the ground beef and place a tostada shell on top.
- Drizzle sour cream on the tostada shell, and place cucumbers on top in a layer followed by the diced tomatoes and shredded cheese.
- Take one of the tortillas and cut it in half, followed by half again in order to cut it into equal fourths.
- Place one of the fourths directly on top of all the layers on the crunchwrap.
- Prep a skillet over high-medium heat by lightly greasing it with butter.
- Fold the edges of the crunchwrap’s tortilla inward, working around in a circular motion. Holding it carefully, place the crunchwrap seam-side down and cook for 2-3 minutes until golden brown. Flip and toast the other side until crispy and the cheese is melted.
- Slice in half and enjoy warm!
Nutrition
- Serving Size: 4
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.