HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBulgogi Pork Tacos
Bulgogi Pork Tacos

Bulgogi Pork Tacos

with Chips, Sesame Mayo and Pickled Red Onion

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These Bulgogi Pork Tacos are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:SesameEggMustardSoyaCereals containing Gluten

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 unit(s)


15 grams

Sesame Seeds


2 sachet


(ContainsEgg, Mustard)

240 grams

Pork Mince

1 sachet

Rice Vinegar

75 grams

Bulgogi Sauce


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

Not included in your delivery

1 tsp

Sugar for the Pickle

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4068 kJ
Energy (kcal)972 kcal
Fat39.0 g
of which saturates11.0 g
Carbohydrate126 g
of which sugars26.0 g
Protein35 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Pop half the onion into a medium bowl and add the rice vinegar, sugar for the pickle (see ingredients for amount) and a pinch of salt. Mix together, then set aside.


Heat a large frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, divide them between 2 small bowls. Set one bowl aside. Add the mayo to the other sesame seed bowl and season with salt and pepper, then stir to combine and set aside.


Pop your (now empty) pan back on high heat with a drizzle of oil. Once the oil is hot, add the pork mince and cook until browned, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Add the pepper and remaining onion to the pork and cook, stirring occasionally, for 4-5 mins more.


When the veg has softened and the pork is cooked through, add the garlic to the pan. Stir and cook until fragrant, 1 min. Stir in the bulgogi sauce and heat through gently until piping hot, then remove from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.


When you're almost ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Lay the warmed tortillas on your plates (3 per person). Spread over a spoonful of sesame mayo on each, then top with the pork mixture and pickled red onion - as much as you'd like. Sprinkle over the remaining sesame seeds to finish and serve with the chips alongside. Enjoy!