Skip to main content
Bulgogi Chicken Tacos with Pickled Carrot
Bulgogi Chicken Tacos with Pickled Carrot

Bulgogi Chicken Tacos with Pickled Carrot

plus Edamame & Ponzu Garlic Crema

Recipe Development Team
Recipe Development TeamUpdated on August 02, 2025

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.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:
High Protein
Quick
Easy Prep
New
Family Friendly
Allergens:
Milk
Soy
Wheat
Sesame
Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

3 ounce

Carrots

2 unit

Scallions

1 clove

Garlic

1.5 tablespoon

Sour Cream

(Contains: Milk)

4 ounce

Bulgogi Sauce

(Contains: Soy, Wheat, Sesame)

4 ounce

Edamame

(Contains: Soy)

1 tablespoon

Sesame Seeds

(Contains: Sesame)

5 teaspoon

White Wine Vinegar

6 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

10 ounce

Chopped Chicken Breast

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Nutrition Values

/ per serving
Calories690 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate71 g
Sugar28 g
Dietary Fiber5 g
Protein46 g
Cholesterol110 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Box Grater
Small Bowl
Large Pan
Paper Towel
Strainer
Slotted Spoon

Instructions

Prep
1

• 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.

Pickle Carrot & Mix Crema
2

• 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).

Cook Beef
3

• 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.

Finish & Serve
4

• 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.

Poultry is fully cooked when internal temperature reaches 165°.