Korean-Inspired Ground Beef Tacos with Quick Pickles and Spicy Crema

These tacos take a delicious detour from tradition, swapping classic fillings for a Korean-inspired sesame beef mixture. The beef gets its kick from gochugaru-Korean chili flakes that add warmth and depth. Quick-pickled cucumbers and radishes bring brightness, while a spicy crema ties it all together.

Ready in just 20 minutes, this recipe is perfect for a busy weeknight when you want something bold and satisfying. Serve with warm flour tortillas and pile on the toppings 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 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

1 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. 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 and a pinch of salt and pepper. Taste and add a pinch more sugar if you like sweeter pickles. 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. 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. Season with salt, pepper and up to ½ teaspoon more sugar (to taste). Stir in sesame oil, half the soy sauce, 1 teaspoon sriracha and a pinch of chili flakes (to taste). (For 4 servings, use all of the soy sauce.)
5. While filling cooks, wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.
6. Spread a bit of chili crema onto each tortilla, then top with filling, a small amount of pickled veggies, cilantro, remaining sriracha (to taste) and remaining chili flakes if desired. Serve with remaining pickled veggies on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well. Cook until no longer pink and adjust seasoning as needed.

What can I substitute for Korean chili flakes?

You can use regular red pepper flakes or a pinch of cayenne for heat, though the flavor will be slightly different.

How do I store leftovers?

Store the beef filling and pickled veggies separately in airtight containers in the fridge for up to 3 days. Reheat the beef before serving.