Quick Korean Ground Beef Tacos with Pickled Veggies &Amp; Spicy Crema

These Korean-inspired ground beef tacos are a flavor-packed twist on taco night. The filling gets a kick from gochugaru (Korean chili flakes) and is balanced by tangy quick-pickled cucumbers and radishes. A dollop of spicy crema ties it all together.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something satisfying and a little different. Serve with warm flour tortillas and extra pickled veggies on the side.

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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 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 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 thinly slice scallions. Slice cucumber and radishes into thin rounds. Pick cilantro leaves from stems; discard stems.
2. In a medium bowl, toss together cucumber, radishes, vinegar, 1 teaspoon sugar and a pinch of salt and pepper. Set aside to quick-pickle.
3. In a small bowl, stir together sour cream and a few chili flakes (start with a pinch and add more to taste). Season with salt and pepper. Set aside.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add scallions and shredded red cabbage. Cook, tossing, until softened, 4-5 minutes. Add ground beef, garlic powder and 1 teaspoon sugar, breaking meat into pieces. Cook, tossing, until beef is no longer pink, 4-5 minutes. Season with salt, pepper and up to ½ teaspoon more sugar if desired. Stir in soy sauce, 1 teaspoon sriracha, sesame oil and a pinch of chili flakes.
5. While filling cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Spread a bit of chili crema on each tortilla. Top with beef filling, a small amount of pickled veggies, cilantro, remaining sriracha (to taste) and extra 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 work well. Cook until no longer pink and adjust seasoning as needed.

What can I substitute for gochugaru?

You can use regular red pepper flakes or a pinch of cayenne pepper, 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 in a skillet and assemble tacos fresh.