Korean Fusion: Spicy Fried Pork Breakfast Wraps

Breakfast wraps are a popular “On the go” breakfast. Melding Korean spicy pork with this style of breakfast takes it to another level. It is easiest to use leftover spicy pork for this, but you can do it fresh fairly easily.

Servings: 4

Recipe Type: Breakfast, Fusion, Meat, Sandwich, wrap


1/2 pound Cooked Spicy Pork

4 medium eggs

4 12 inch flour tortillas (Burrito Sized)

2 ounces shredded pepper jack

Spicy Pork Ingredients

1/2 pound Pork (Shoulder or Loin)

1 small Onion

2 large Green Onions

1 Green Chili Pepper

1 Red Chili Pepper

Pork Seasoning*

Seasoning Paste**

*Pork Seasoning

¼ teaspoon Salt

¼ teaspoon Black Pepper

1 tablespoon Cooking Wine

**Seasoning Paste Ingredients:

1 tablespoon Kochujang

1 tablespoon coarse gochugaru (Korean coarse ground dried red chili peppers)

1 tablespoon fine gochugaru (Korean fine ground dried red chili peppers)

2 each red chili peppers

1 tablespoon Soy Sauce

3 cloves Garlic

2 tablespoons Brown Sugar

½ tablespoon Sesame Oil

1 teaspoon rice wine

2 tablespoon water


Spicy Pork

Thin slice the pork (about 1/8 of an inch thick).

Place the pork into a mixing bowl and add the cooking wine, salt, and black pepper.

Mix well and let stand for at least 10 minutes.

Cut the Onion in half from top to bottom, then thick slice each half crosswise (about 1/4 to 1/2 inch thick).

Cut the green onions into about 1 1/2 inch long sections.

Slice the peppers on a diagonal (about 1/8 inch thick slices).

Place the garlic, peppers, and water into a blender, and blend into a smooth paste.

Combine all of the seasoning paste ingredients in a mixing bowl, mix well, and let stand ten minutes.

Add the pork and onion to the seasoning paste and mix well.

Cover and let stand about 15 minutes.

Lightly oil a cooking pan and heat over medium high heat.

Add the marinated pork mix and stir fry about four or five minutes.

Add the green onions and peppers, and stir fry another two minutes.

Remove from heat and set aside.


Crack into a mixing bowl, break the yolks, and lightly stir so that there are streaks of whites and yolks.

Pour eggs into a lightly oiled warm skillet over low heat.

When the egg just begins to set, gently push the edges in toward the center, rocking the pan to move the liquid around.

Continue pushing inward from the edges until the egg is soft set, then gently flip once or twice until it reaches your desired “done”.

Remove from heat and set aside.


Heat tortillas until soft (just a few seconds to a minute).

Place some of the spicy pork on the tortilla, top with some of the egg, then with shredded cheese.

Fold one edge of the tortilla over the filling, then fold both ends inward, and roll.

Repeat with each tortilla.


When the pork is done cooking, pour the mixed eggs into the same skillet, mix, and cook until egg is done.

Wrap as above.


For ease in slicing the pork, partially freeze it until firm. You will be able to get more uniform slices this way.

Marinated raw pork may be frozen for later use. Keeps well for up to three months in a well (vacuum) sealed container. Up to two weeks in freezer wrap or three weeks in plastic “lock” bags.