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Bulgogi Pork Tacos

Bulgogi Pork Tacos

with Sesame Mayo and Pickled Cucumber

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Based on season, the colour of your bell pepper will either be yellow, red, orange or green to guarantee you get the best quality pepper.

Allergens:SesameEggMustardCereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Bell Pepper

1 unit(s)


15 grams

Sesame Seeds


2 sachet


(ContainsEgg, Mustard)

240 grams

Pork Mince

½ unit(s)


1 sachet

Rice Vinegar

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

75 grams

Bulgogi Sauce


Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3136 kJ
Energy (kcal)750 kcal
Fat34.0 g
of which saturates9.0 g
Carbohydrate76 g
of which sugars22.0 g
Protein32 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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a) Halve, peel and thinly slice the shallot. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Peel and grate the garlic (or use a garlic press).


a) Heat a large frying pan over medium heat (no oil!) b) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. c) Once toasted, divide them between 2 small bowls, stir the mayo into one of the bowls. Season with salt and pepper, mix together and set aside.


a) Pop your pan back on high heat and add a drizzle of oil. b) When hot, add the pork mince. Cook until browned, breaking up with a spoon as it cooks, 2-3 mins. c) Stir the shallot and pepper into the beef and continue cooking for another 4-5 mins.


a) Meanwhile, trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the length of the cucumber. Stop when you get to the spongy centre. b) Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar (see ingredients for amount). c) Toss to coat and keep to one side.


a) When the shallot and peppers are softened and the pork is cooked through, add the garlic to the pan. b) Stir and cook until fragrant, 1 minute. c) Stir in the bulgogi sauce, heat gently until piping hot, then remove from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.


a) Lay out 3 tacos per person on each plate. b) Spread on the mayo with the back of a spoon. Top with the beef mixture and some of the cucumber. c) Serve any remaining cucumber alongside. Sprinkle over the remaining sesame seeds, fold and devour!