Korean Bulgogi Beef Tacos with Pickled Carrots and Lime Crema

These Korean bulgogi beef tacos bring together the best of two culinary worlds. Tender ground beef is cooked in a sweet and savory bulgogi sauce, then piled into warm flour tortillas with quick-pickled carrots and a refreshing lime crema. The result is a taco that’s bursting with flavor and texture.

This recipe is designed to make enough for two meals: enjoy the tacos tonight and use the leftovers to create a delicious bibimbap-style rice bowl for lunch tomorrow. The extra ingredients are easy to reheat, making for a satisfying meal at home or on the go.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

8 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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 scallions, separating whites from greens. Peel and mince or grate ginger until you have 2 tablespoons. Zest lime until you have 1 teaspoon; quarter the lime. Place shredded carrots in a medium bowl. In a small pot, combine vinegar, 2 teaspoons sugar, 2 tablespoons water and ½ teaspoon salt. Bring to a boil over high heat. Once boiling, carefully pour over the carrots. Add a squeeze of lime juice. Let sit, stirring occasionally, until ready to serve.
2. Wipe out the small pot. Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant, 1-2 minutes. Add rice, 1¼ cups water and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (nonstick if available). Add shredded red cabbage, remaining ginger, salt and pepper. Cook, stirring occasionally, until softened, 3-4 minutes. Transfer to a medium bowl and set aside.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add ground beef, salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Carefully pour off and discard any excess grease, then reduce heat to medium. Add bulgogi sauce and the cooked cabbage. Cook, stirring, until the liquid slightly reduces, 1-2 minutes. Remove from heat and season with salt and pepper to taste.
5. In a small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, 1 teaspoon sriracha, 1 tablespoon water, salt and pepper. Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds. Set aside half of the beef mixture for the next day. Divide the remaining beef mixture among the tortillas. Top with half of the pickled carrots. Drizzle with the lime crema and sprinkle with scallion greens.
6. Fluff the cooked rice with a fork, then stir in 1 tablespoon butter, a squeeze of lime juice, remaining lime zest, salt and pepper. Divide the rice, remaining beef mixture and remaining pickled carrots between two reusable containers. Pack 1 teaspoon sriracha with each container. When ready to eat, microwave on high until warmed through, 2-3 minutes. Drizzle with sriracha as desired.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, you can substitute ground pork, chicken or even crumbled tofu for the beef. Adjust cooking time as needed.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and a bit of pear or apple juice. Alternatively, use a store-bought Korean BBQ sauce.

How do I store leftovers for the next day?

Store the beef mixture, rice and pickled carrots separately in airtight containers in the refrigerator. Reheat in the microwave or on the stovetop.