Spicy Korean Ground Beef Tacos with Quick-Pickled Veggies

These tacos take a delicious detour from tradition with a Korean-inspired sesame beef filling. The ground beef is seasoned with gochugaru (Korean chili flakes), soy sauce and sesame oil for a savory-spicy kick that pairs perfectly with tangy quick-pickled cucumbers and radishes. A dollop of spicy crema ties it all together.

Ready in just 20 minutes, this recipe is perfect for a busy weeknight when you want something flavorful and fun. Serve the tacos with extra pickled veggies on the side for a refreshing crunch.

Log in to save recipes and build weekly shopping lists.

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

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 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 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and 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, toss together the cucumber, radishes, white wine vinegar, 1 teaspoon sugar and a pinch of salt and pepper. Set aside to pickle while you prepare the rest of the meal.
3. In a small bowl, stir together the sour cream and a pinch of Korean chili flakes (start with a pinch and add more to taste). Season with salt and pepper. 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, breaking the meat into pieces. Cook, tossing, until the beef is no longer pink, 4-5 minutes. Season with salt, pepper and up to ½ teaspoon more sugar to taste. Stir in the soy sauce, 1 teaspoon sriracha, sesame oil and a pinch of Korean chili flakes to taste.
5. While the filling cooks, wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Spread a little of the chili crema on each tortilla. Top with the beef filling, a small amount of pickled veggies, cilantro leaves and remaining sriracha to taste. Sprinkle with any remaining chili flakes if desired. Serve with 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 as substitutes. Just adjust cooking time as needed.

What can I use instead of Korean chili flakes?

You can substitute with red pepper flakes or cayenne pepper to taste, but the flavor will be slightly different.

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 filling before serving.