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Korean Recipes
Korean Beef Tacos

Korean Beef Tacos

with Pickled Veggies and Charred Green Onion Crema

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Mexican Korean fusion? Yeah, that’s right, tonight we're getting trendy on you. Don't worry though, after you've easy pickle on this colourful taco, you'll be glad we did.

Tags:Spicy
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/LaitSesame/Sésame
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shaved Beef

10 g

Garlic

56 g

Red Onion, sliced

56 g

Carrot, julienned

100 g

Baby Gem Lettuce

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

4 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

6 unit

Flour Tortillas, 6-inch

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 unit

Green Onions

6 tbsp

Sour Cream

(ContainsMilk/Lait)

½ tbsp

Sesame Seeds

(ContainsSesame/Sésame)

Not included in your delivery

1 tsp

Sugar*

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories837 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber5 g
Protein35 g
Cholesterol124 mg
Sodium912 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

If you like your tortillas warm, wrap them in paper towel and microwave them until warm and flexible, 1 min. In Step 1, Separate the beef pieces, then pat dry with paper towels.

Wash and dry all produce.* Mince or grate the garlic. Thinly slice lettuce. Thinly slice the green parts of the green onions. (Keep the white parts whole - we will use them in Step 4!) Pat beef dry, then cut larger pieces in half (approx. 2 to 3 -inch wide). (NOTE: Make sure to wash your cutting board after handing the beef. You will use it again in Step 4.)

2

Heat a large non-stick pan over medium heat. Add 1/2 tbsp sesame seeds (double for 4 ppl) to the dry pan. Toast, stirring often, until golden-brown, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer the toasted sesame seeds to a plate and set aside

3

In the same pan, add the red onions, carrots, 3 tbsp vinegar (double for 4 ppl), 3 tbsp water (double for 4 ppl) and 1 tsp sugar (double for 4 ppl) to the same pan. Season with 1/2 tsp salt (double for 4 ppl). Cook, stirring, until veggies are tender-crisp, 3-4 min. Transfer pickled veggies, along with the liquid, to a small bowl and set aside.

4

Carefully wipe the pan clean. Add the uncut green onions whites to the dry pan. Cover and cook until dark golden-brown, 1-2 min per side. (TIP: Avoid stirring in order to get a nice brown colour.) Remove the pan from the heat and transfer the green onion whites to a cutting board. Set aside to cool.

5

In a medium bowl, whisk together garlic, soy sauce, gochujang, remaining vinegar and 1 tbsp oil (double for 4 ppl). Season with pepper. Add the beef to the marinade, then toss to coat. Heat same pan over medium-high heat. Add a drizzle of oil, then half the beef. Cook until golden, 1-2 min per side. Transfer beef to another medium bowl. Repeat with the remaining beef. (TIP: Cook to a mini. internal temp. of 71°C/160°F.**)

6

Finely chop the green onion whites. In another small bowl, stir together onion whites and sour cream. Season with salt and pepper. Add the toasted sesame seeds to beef and toss to coat. Divide lettuce and beef between tortillas. Top with veggies and crema. Sprinkle with onion greens, if desired.