Korean-Style Ground Beef Tacos with Quick-Pickled Veggies

These tacos take a delicious detour from tradition with a Korean-inspired sesame beef filling. A touch of gochugaru (Korean chili flakes) adds warmth and depth, proving that everything really does taste better wrapped in a tortilla.

Ready in just 20 minutes, this recipe is perfect for busy weeknights. The quick-pickled cucumber and radish provide a bright, tangy crunch that balances the rich, savory beef. Drizzle with spicy crema and finish with fresh cilantro for a meal that’s both quick and memorable.

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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. Thinly slice the scallions. Slice the cucumber and radishes into thin rounds. Pick the cilantro leaves from the stems and discard the stems.
2. In a medium bowl, toss together the cucumber, radishes, white wine vinegar, 1 teaspoon sugar and a pinch of salt and pepper. Set aside to quick-pickle while you prepare the rest of the meal.
3. In a small bowl, stir together the sour cream and a pinch of Korean chili flakes (add more to taste, but save some for the filling). Season with salt and pepper. Set aside.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced scallions and shredded red cabbage. Cook, tossing, until softened, about 4-5 minutes. Add the ground beef, garlic powder and 1 teaspoon sugar. Break the meat into pieces and cook until no longer pink, 4-5 minutes. Season with salt, pepper and up to ½ teaspoon more sugar to taste. Stir in 1 tablespoon soy sauce, 1 teaspoon sriracha, the sesame oil and a pinch of Korean chili flakes (to taste).
5. While the beef cooks, wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Spread a little of the chili crema onto each warm tortilla. Top with the beef filling, a small amount of the pickled veggies, fresh cilantro leaves and additional sriracha and chili flakes to taste. Serve with the 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. You can also use crumbled firm tofu for a vegetarian option.

What can I substitute for Korean chili flakes?

If you don’t have gochugaru, you can use red pepper flakes or a pinch of cayenne pepper. Adjust the amount to your heat preference.

How long do the pickled veggies last?

The quick-pickled cucumber and radish can be stored in an airtight container in the refrigerator for up to 3 days.