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.
