After we made Nigella's Korean Keema the other day, Jim and I
decided we had to try it in a breakfast burrito for a little Korean/
Mexican fusion action. We both love savory foods for breakfast
and are always ready to find a new flavor combination to wake up
our palate! No pun intended......... ;)
I made up another batch of the Keema minus the peas and
layered it with scrambled eggs and pepper jack cheese. I
meant to add some cilantro but I forgot.....darn!! I love
cilantro! Jim rolled them up for me and we grilled them for
a minute to add a nice crispy texture to the tortilla.
We will definitely have these again soon! The heat from the
gochujang paste went great with the eggs and the creaminess of
the jack cheese. You could use this meat mixture in so many
things....tacos, in little biscuit cups, or even on pizza. Pizza.....
now there's and idea. I'm gonna have to try that!