Korean-Style Ground Beef Tacos with Quick-Pickled Veggies and Spicy Crema

These tacos take a delicious detour from tradition with a Korean-inspired sesame beef filling. The savory ground beef gets a kick from gochugaru (Korean chili flakes), balanced by a touch of sweetness and a nutty sesame finish. Topped with quick-pickled cucumbers and radishes, plus a spicy crema, every bite is a burst of flavor.

While the filling is unconventional, it proves that everything tastes better in a tortilla. This recipe is perfect for a quick weeknight dinner that the whole family will love. Serve with extra pickled veggies on the side for a refreshing crunch.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

6 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView 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 the scallions. Slice the cucumbers and radishes into thin rounds. Pick the cilantro leaves from the stems; discard the stems.
2. In a medium bowl, toss together the cucumbers, radishes, white wine vinegar, 2 teaspoons sugar and a big 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 few Korean chili flakes (start with a pinch and add more to taste; reserve some for the filling). Season with salt and pepper. Set aside.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the scallions and shredded red cabbage. Cook, tossing, until softened, 4-5 minutes. Add the ground beef, garlic powder and 2 teaspoons sugar. Break up the meat into pieces and cook until no longer pink, 4-5 minutes. Season with salt, pepper and up to 1 teaspoon more sugar to taste. Stir in the sesame oil, soy sauce, 2 teaspoons sriracha and a pinch of Korean chili flakes (adjust to your heat preference).
5. While the filling cooks, wrap the tortillas in a damp paper towel and microwave on high until warm, 30 seconds to 1 minute.
6. Spread a bit of the chili crema onto each tortilla. Top with the beef filling, a small amount of the pickled veggies and cilantro leaves. Drizzle with remaining sriracha to taste and sprinkle with any remaining chili flakes, if desired. Serve with the extra 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?

You can use red pepper flakes or cayenne pepper, but start with less as they can be hotter. Adjust to taste.

How do I store leftovers?

Store the beef filling, pickled veggies and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a pan and warm tortillas before serving.