Korean-Style Sesame Beef Tacos with Quick Pickled Veggies

These Korean-inspired beef tacos bring together the best of both worlds: the convenience of a weeknight dinner and the bold, complex flavors of Korean cuisine. The filling gets a kick from gochugaru-traditional Korean chili flakes-and is balanced by a tangy, crunchy pickled radish and cucumber topping. A dollop of chili-spiked sour cream ties it all together.

Ready in just 20 minutes, this recipe is perfect for busy nights when you crave something exciting but don’t have hours to spend in the kitchen. Serve with extra sriracha and chili flakes for those who love heat!

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Ingredients

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice radishes and cucumber into rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems.
2. In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings) and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle. Set aside, stirring occasionally, until ready to serve.
3. In a small bowl, combine sour cream and a pinch of chili flakes (taste and add more from there if desired; save a little for steps 4 and 6). Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add beef, garlic powder and 1 tsp sugar (2 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in sesame oil, half the soy sauce (use all for 4), half the sriracha (you’ll use more later) and a pinch of chili flakes to taste. Taste and season with salt, pepper and up to ½ tsp more sugar.
5. While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
6. Spread a bit of chili sour cream onto each tortilla; top with beef filling, a bit of pickled veggies and cilantro leaves. Add as much remaining sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. Adjust cooking time as needed.

What can I substitute for Korean chili flakes?

Crushed red pepper flakes or a pinch of cayenne can be used, but the flavor will be slightly different.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and assemble fresh.