---
title: Bulgogi Tacos for Dinner
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w14-r12-5c67026ec445fa5476744272
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Sesame
  - Milk
tags:
  - Korean Fusion
  - Make Ahead
  - Dinner and Lunch
rating: 4.5
rating_count: 384
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Delicious marriage of Mexican and Korean flavors
  - theme: Convenience
    text: Cook once eat twice format saves time for busy weeknights
image: "https://images.recipes.furrysalamander.com/bulgogi-tacos-for-dinner.avif"
---
Wash and dry all produce. Trim and thinly slice @scallions{3%pieces}, separating whites from greens. Peel and mince or grate @ginger{2%tbsp} until you have 2 tbsp. Zest @lime{1%lime} until you have 1 tsp; quarter lime. Place @shredded carrots{1%cup} in a #medium bowl{}. In a #small pot{}, combine @white wine vinegar{2%tbsp}, @sugar{2%tsp}, @water{2%tbsp}, and @salt{½%tsp}. 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.

Wipe out pot used for pickling liquid. Heat a drizzle of @vegetable oil{1%tbsp} in same pot over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant ~{2%minutes}. Add @jasmine rice{¾%cup}, @water{1¼%cups}, 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.

Meanwhile, heat a drizzle of vegetable oil in a #large pan{} over medium-high heat (use a nonstick pan if you have one). Add @shredded red cabbage{2%cups}, remaining ginger, salt, and @black pepper{1%tsp}. Cook, stirring occasionally, until softened ~{3-4%minutes}. Turn off heat; transfer to a second medium bowl.

Heat a drizzle of vegetable oil in same pan over medium-high heat. Add @ground beef{12%oz}, 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{3%tbsp} and cabbage. Cook, stirring, until liquid has slightly reduced ~{1-2%minutes}. Turn off heat; season with salt and pepper.

In a #small bowl{}, combine @sour cream{2%tbsp}, half the lime zest, a squeeze of lime juice, @sriracha{1%packet}, @water{1%tbsp}, salt, and pepper. Wrap @flour tortillas{4%pieces} in damp paper towels and microwave on high until warm ~{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.

Fluff rice with a fork, then stir in @butter{1%tbsp}, 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.