Korean Ground Beef Tacos with Quick-Pickled Veggies and Chili Sour Cream

These Korean-inspired beef tacos are a delicious twist on taco night. Ground beef is seasoned with gochugaru (Korean chili flakes), sesame oil and soy sauce, then piled into warm tortillas with tangy quick-pickled radishes and cucumber. A dollop of chili sour cream ties it all together.

The pickled veggies add a bright, crunchy contrast to the savory beef, while the chili sour cream brings a cool, spicy finish. Ready in just 20 minutes, this recipe is perfect for a quick and satisfying dinner.

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Ingredients

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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 Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView 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. Trim and thinly slice radishes and cucumber into 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 pinch of chili flakes (taste and add more from there if desired; save a little for steps 4 and 6). 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, half the soy sauce (use all for 4), half the sriracha and a pinch of chili flakes to taste. Taste and season with salt, pepper and up to 1/2 teaspoon more sugar.
5. While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Spread a bit of chili sour cream onto each tortilla, then top with filling, a bit of pickled veggies, cilantro and as much remaining sriracha and chili flakes as you like. 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. Adjust cooking time as needed.

What can I substitute for gochugaru?

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

Can I make the pickled veggies ahead of time?

Absolutely! They can be made up to a day in advance and stored in the refrigerator.