Add jasmine rice, ½ cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 14 to 16 minutes. Once rice is cooked, add sesame oil, stir, and set rice aside.

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add tomatillos and just half the gochujang. Cook tomatillos until softened, 4 to 5 minutes. Add ¼ cup of water and bring to a simmer. Continue to cook until the sauce thickens slightly, 4 to 5 minutes. Transfer the gochujang tomatillo sauce to a blender and blend until smooth. Add a pinch of salt.

Set the oven to broil. Add chickpeas, scallion, and just half the gochujang tomatillo sauce to a foil-lined baking sheet, and toss. Broil in the oven until chickpeas are brown in places, 5 to 6 minutes, rotating the pan halfway through. TIPS: Place a cooling rack on top of the chickpeas to prevent popping. And all broilers are different, so watch carefully to ensure the food doesn’t burn.

Add agave, lime zest, lime juice, and salt and pepper to a medium bowl. Add pear and shredded cabbage and stir to combine.

Place whole wheat flour tortillas on a flat surface. Divide the gochujang chickpeas, sesame rice, and kimchi between the tortillas. Roll burritos, tucking in the sides as you go.

Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Add burritos seam side down, and cook until golden brown, 2 to 3 minutes per side. Cut the spicy Korean burritos in half and serve with the remaining gochujang tomatillo sauce for dipping, and pear cabbage slaw. Tuck in! TIP: For easy eating, wrap your burritos in parchment before slicing.