Korean Ground Beef Tacos with Quick-Pickled Veggies and Chili Crema

These tacos take a delicious detour from tradition with a Korean-inspired sesame beef filling. The star ingredient? Gochugaru-coarse Korean chili flakes that bring a smoky, spicy warmth to the dish. Paired with quick-pickled veggies and a cooling chili crema, every bite is a balance of heat, tang and savory goodness.

Ready in just 20 minutes, this recipe proves that bold flavors don’t require hours in the kitchen. Whether you’re a taco purist or an adventurous eater, these fusion tacos are sure to become a weeknight favorite.

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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

2 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 (2 teaspoons for 4 servings) and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle. 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; season with salt and pepper. 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. Stir in sesame oil, a pinch of chili flakes (to taste), half the sriracha and half the soy sauce. (For 4 servings, use all the soy sauce.) Season with salt, pepper and up to ½ teaspoon more sugar (to taste).
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 and remaining sriracha and chili flakes (both to taste). Serve with any 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 gochugaru?

If you don’t have Korean chili flakes, you can use a mix of paprika and cayenne pepper (about ½ teaspoon paprika and a pinch of cayenne per teaspoon of gochugaru).

How do I store leftovers?

Store the beef filling and pickled veggies separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble tacos fresh.