Bulgogi Tacos for Dinner

🥘 Ingredients

• black pepper
• bulgogi sauce
  12 oz
• butter
  2 tbsp
• flour tortillas
  12 unit
• ginger
  2 thumb
• ground beef
  30 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• salt
• scallions
  4 unit
• shredded carrots
  8 oz
• shredded red cabbage
  12 oz
• sour cream
  1/2 c
• sriracha
  4 tsp
• sugar
  4 tsp
• vegetable oil
  2 tbsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• medium bowl
• small pot
• large pan
• small bowl
• paper towel

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger until you have 2 TBSP. Zest lime until you have 1 tsp; quarter lime. Place shredded carrots in a medium bowl . In a small pot , combine white wine vinegar , sugar , 2 TBSP water, and ½ tsp salt. Heat to boiling over high heat. Once boiling, carefully pour into bowl with carrots. Add a squeeze of lime juice. Let sit, stirring occasionally, until ready to serve.

   scallions: 4 unit, ginger: 2 thumb, lime: 2 unit, shredded carrots: 8 oz, white wine vinegar: 3.333 tbsp, sugar: 4 tsp
2. 

   2

   Wipe out pot used for pickling liquid. Heat a drizzle of vegetable oil in same pot over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant, ⏱️ 1-2 minutes . Add jasmine rice , 1¼ cups water, and a large pinch of salt. Bring to a boil, then cover and lower heat. Cook until tender, ⏱️ 15-20 minutes . Keep covered off heat until ready to serve.

   vegetable oil: 2 tbsp, jasmine rice: 1.5 c
3. 

   3

   Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add shredded red cabbage , remaining ginger, salt , and black pepper . Cook, stirring occasionally, until softened, ⏱️ 3-4 minutes . Turn off heat; transfer to a second medium bowl.

   shredded red cabbage: 12 oz, salt, black pepper
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add ground beef , salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4-6 minutes . Carefully pour out and discard any excess grease, then reduce heat to medium. Add bulgogi sauce and cabbage. Cook, stirring, until liquid has slightly reduced, ⏱️ 1-2 minutes . Turn off heat; season with salt and pepper.

   ground beef: 30 oz, bulgogi sauce: 12 oz
5. 

   5

   In a small bowl , combine sour cream , half the lime zest, a squeeze of lime juice, 1 packet sriracha , 1 TBSP water, salt, and pepper. Wrap flour tortillas in damp paper towel and microwave on high until warm, about ⏱️ 30 seconds . Set aside half the beef mixture, then divide remaining mixture among tortillas. Top with half the pickled carrots. Drizzle with crema. Sprinkle with scallion greens.

   sour cream: 1/2 c, sriracha: 4 tsp, flour tortillas: 12 unit
6. 

   6

   Fluff rice with a fork, then stir in butter , a squeeze of lime juice, remaining lime zest, salt, and pepper. Divide rice, remaining beef mixture, and remaining pickled carrots between 2 reusable containers. Pack 1 packet sriracha with each container. When ready to eat, microwave on high until warmed through, ⏱️ 2-3 minutes . Drizzle with sriracha as desired.

   butter: 2 tbsp