Korean-Style Sesame Beef Tacos with Quick-Pickled Veggies and Spicy Crema

Looking for a taco night upgrade? These Korean-inspired sesame beef tacos bring together the best of both worlds: savory, spicy beef with a hint of sesame, topped with crunchy pickled cucumber and radishes and finished with a creamy chili kick. It’s a quick, flavor-packed dinner that’s anything but ordinary.

The pickled veggies add a bright, tangy crunch that cuts through the richness of the beef, while the chili crema ties everything together with a smooth heat. Serve them warm in flour tortillas for a meal that’s as fun to make as it is to eat.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.25 unit CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions. Thinly slice the cucumber and radishes crosswise. Pick the cilantro leaves from the stems; discard the stems.
2. In a medium bowl, toss the cucumber, radishes, white wine vinegar, 1 teaspoon sugar and a pinch of salt and pepper. Set aside to pickle while you prepare the rest of the meal.
3. In a small bowl, stir together the sour cream and a few Korean chili flakes (start with a pinch and add more to taste, reserving a little for the filling). Season with salt and pepper.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the scallions and shredded red cabbage. Cook, tossing occasionally, until softened, 4-5 minutes. Add the ground beef, garlic powder and remaining 1 teaspoon sugar. Cook, breaking the meat into pieces, until no longer pink, 4-5 minutes. Season generously with salt and pepper. Stir in the sesame oil and a pinch of Korean chili flakes (to taste).
5. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, wrap them in foil and warm in a 425°F oven for 5 minutes.
6. Spread a bit of the chili crema on each warm tortilla. Top with the beef filling, a small amount of the pickled veggies, cilantro leaves and any remaining Korean chili flakes if desired. Serve with the extra pickled veggies on the side.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, ground pork, chicken or even crumbled tofu would work well with the same seasonings.

What can I substitute for Korean chili flakes?

You can use regular red pepper flakes or gochujang paste for a similar spicy kick. Adjust to your heat preference.

How do I store leftovers?

Store the beef, pickled veggies and crema separately in airtight containers in the fridge for up to 3 days. Reheat the beef in a pan and assemble fresh tortillas.