Korean Ground Beef Tacos with Quick-Pickled Veggies and Chili Crema

These Korean-inspired ground beef tacos are a fun twist on taco night. The filling gets its kick from gochugaru (Korean chili flakes) and is balanced by a tangy quick-pickle of radishes and cucumber. A dollop of chili crema adds creamy heat, while fresh cilantro brightens every bite.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Serve with warm flour tortillas and your favorite toppings.

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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 slice radishes and cucumber into thin rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems; discard stems.
2. In a medium bowl, combine radishes, cucumber, vinegar, 1 teaspoon sugar (2 teaspoons 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 the filling). 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 teaspoon sugar (2 teaspoons for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Stir in sesame oil, a pinch of chili flakes to taste, half the sriracha and half the soy sauce. (For 4 servings, use all the soy sauce.) Taste and season with salt, pepper and up to ½ teaspoon more sugar.
5. While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Spread a bit of crema onto each tortilla, then top with filling, a small amount of pickled veggies, cilantro and 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?

Yes, ground pork, chicken or turkey work well in place of beef. Adjust cooking time as needed.

What can I substitute for Korean chili flakes?

You can use red pepper flakes or cayenne pepper to taste, 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 filling in a skillet and assemble fresh tortillas.