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

These tacos take a flavorful detour from tradition with a Korean-inspired sesame beef filling. The beef gets a kick from gochugaru-Korean chili flakes that add warmth and depth. Paired with tangy quick-pickled vegetables and a spicy crema, every bite is a balance of savory, spicy and fresh.

While unconventional, this fusion filling proves that everything really does taste better in a tortilla. Perfect for a quick weeknight dinner that feels like an adventure.

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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

2 tablespoon 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

6 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; discard the stems.
2. In a medium bowl, combine the cucumber, radishes, white wine vinegar, 1 teaspoon sugar and a pinch of salt and pepper. Toss well and set aside to quick-pickle while you prepare the rest.
3. In a small bowl, mix the sour cream with a few Korean chili flakes (start with a pinch and adjust to taste, reserving some for the filling). Season with salt and pepper and set aside.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the scallions and shredded red cabbage. Cook, tossing, until softened, about 4-5 minutes. Add the ground beef, garlic powder and 1 teaspoon sugar. Break up the meat and cook until no longer pink, 4-5 minutes. Season with salt, pepper and up to ½ teaspoon more sugar if needed. Stir in the soy sauce, 1 teaspoon sriracha, sesame oil and a pinch of Korean chili flakes. Cook for 1 more minute, then remove from heat.
5. While the beef cooks, warm the tortillas. Wrap them in a damp paper towel and microwave on high for about 30 seconds. Alternatively, wrap in foil and warm in a 425°F oven for 5 minutes.
6. Spread a thin layer of the chili crema onto each tortilla. Top with the beef filling, a few pickled vegetables and a sprinkle of cilantro. Drizzle with extra sriracha and sprinkle remaining chili flakes if desired. Serve the extra pickled veggies on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Adjust cooking time as needed until fully cooked.

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 and pickled veggies separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef before serving.