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

These Korean-style sesame beef tacos are a delicious twist on traditional tacos. The savory beef filling gets a kick from gochugaru (Korean chili flakes) and is balanced by tangy quick-pickled veggies and a spicy chili sour cream. All made in one pan for easy cleanup!

Ready in just 25 minutes, this recipe is perfect for a quick weeknight dinner. The combination of textures and flavors-crunchy pickled radishes and cucumber, tender beef and creamy sauce-will make these tacos a new favorite.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream and sriracha. Set aside.
2. In another small bowl, mix 2 teaspoons white wine vinegar, 1 teaspoon sugar and a pinch of salt. Thinly slice the radishes and cucumber (or use a mandoline). Add to the vinegar mixture and toss. Let pickle while you prepare the rest.
3. In a third bowl, combine soy sauce, remaining 3 teaspoons white wine vinegar, remaining 2 teaspoons sugar, garlic powder and Korean chili flakes. Stir until sugar dissolves.
4. Heat a large skillet over medium-high heat and add cooking oil. Add ground beef, season with salt and pepper and cook, breaking it up, until browned, about 4-5 minutes. Drain excess fat if desired.
5. Pour the soy sauce mixture over the beef. Cook, stirring, until the sauce thickens and coats the beef, about 1-2 minutes. Remove from heat and stir in sesame oil.
6. Warm the tortillas in a dry skillet or microwave.
7. Assemble tacos: divide beef among tortillas. Top with pickled radishes and cucumber, shredded red cabbage, sliced scallions and cilantro. Drizzle with chili sour cream.
8. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted. Cook until no longer pink and adjust seasoning as needed.

What can I use instead of gochugaru?

You can substitute with red pepper flakes or a pinch of cayenne pepper, though the flavor will be slightly different.

Can I make these tacos gluten-free?

Use corn tortillas and ensure your soy sauce is tamari or gluten-free. The recipe contains wheat in the flour tortillas and soy sauce.