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

These tacos take a delicious detour from tradition with a Korean-inspired sesame beef filling. The secret? A sprinkle of gochugaru-Korean chili flakes that bring a gentle heat and smoky depth. Paired with quick-pickled cucumbers and radishes and a cooling chili crema, every bite is a balance of spicy, tangy and savory.

Ready in just 20 minutes, this recipe proves that bold flavors don’t need hours of simmering. The filling comes together in one pan, while the veggies pickle in minutes. Wrap it all in warm tortillas for a weeknight dinner that feels like a special occasion.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView 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

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView 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 few chili flakes (to taste-start with a pinch and go up from there, saving 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, 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 instead of ground beef?

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

What can I substitute for gochugaru?

You can use red pepper flakes or crushed red pepper, but the flavor will be less smoky. Start with a smaller amount and adjust to taste.

Can I make the pickled veggies ahead of time?

Absolutely! They can be made up to a day in advance and stored in the refrigerator.