Bulgogi Beef Tacos with Pickled Carrot
plus Edamame & Ponzu Garlic Crema
- Milk
- Fish
- Soy
- Wheat
- Sesame
Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Savory-sweet bulgogi beef fills soft flour tortillas layered with ponzu garlic crema, creating a rich base. The tacos are topped with a crispy and tangy mix of pickled carrot, edamame, and scallion greens, then finished with a sprinkle of sesame seeds, these inspired tacos pack bold flavor in every bite.
Ingredients
3 ounce
Carrot
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
10 ounce
Ground Beef
5 teaspoon
White Wine Vinegar
4 ounce
Edamame
(Contains: Soy)
1 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim, peel, and grate carrot on the largest holes of a box grater. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
In a small microwave-safe bowl, combine carrot, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings). Microwave until sugar has dissolved, about 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.
In a separate small bowl, combine garlic, sour cream, ponzu, and 1 TBSP water (2 TBSP for 4).
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, beef*, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir in bulgogi sauce and 1 TBSP water (2 TBSP for 4 servings); cook, stirring constantly, until sauce has thickened, 30-60 seconds more.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Drain pickled carrot; stir in edamame and scallion greens.
Spread ponzu garlic crema on tortillas. Using a slotted spoon, divide beef between tortillas. Top with pickled carrot and edamame and sprinkle with sesame seeds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty bulgogi beef, though some found it too sweet; consider adjusting seasoning to taste 🌶️.
- Ease of prep: Quick and simple to make, though some wished for pre-shredded carrots to save time.
- Suggestions: Toast tortillas for extra crunch; consider adding less water to the crema for a thicker, more spreadable consistency.
- Portions: Some found it filling, while others wanted a side dish to complete the meal.
- Texture: Several suggested cooking the edamame briefly for a softer texture; others preferred less edamame overall.
Reviews from our home cooks
The flavors were decent once combined but there were a couple issues. The creamy ponzu sauce was way too watery. It was not spreadable at all, just drippy and watery which was not good for the intended purpose. It either needs more sour cream or less water. Then the pickled carrot wasn't pickley enough. Not sure if it needed more vinegar or maybe seran wrap when microwaving to help the process? Then at the end when adding the edamame to the carrots, there is no further instruction to taste and season that mixture. It was super bland after draining the pickling liquid and adding the edamame, definitely needed salt and pepper. Overall it tasted okay in the end but I do not plan on reordering this one.
Came out tasty, but there seemed to be a typo in Step 2: it says to add 1 TBSP of water to your sauce, but that was way too much, especially since the ponzu already had a high water content. Especially since in Step 4, it asks you to "spread" the sauce on the tortillas themselves; you can't "spread" something that's just liquid! I sincerely hope that HelloFresh hasn't turned to using AI to write their recipes and that this is just a typo.
The crema comes out a bit weird, I feel like there should be less water to make it just slightly thicker. Also, I added a little hot sauce and I think it really elevated the meal, so possibly adding a little spice into the beef sauce could be good. Otherwise really easy to set up/make.
Bulgogi sauce was a bit sweeter than I expected. Overall good meal. Husband loved it. Did not need as much of the edamame.
This was pretty good involved for what it is. Would prefer pre-shredded carrots to save time. Ratio of carrots to edamame was way off. I ended up freezing half the edamame so as to not waste them.
Great flavor as per usual. I would recommend adding some chili oil or gochujang to the beef or Sriracha to the sauce. Also recommended sending shredded carrots - making us shred it is sadistic, not to mention a waste of time.
The flavors were great! There is no need to add the Tbsp of water to the crema, though, as it makes it far too liquid.
So good. The crema and pickled carrots & edamame mix brings everything together.
The ponzu crème was delicious. Instead of using the flour tortillas, next time I'll go for corn.
A little too sweet for my taste. Balance with spice maybe? I liked the edamame and carrot on top.
