Bulgogi Pork Tacos
with Sesame Mayo and Pickled Cucumber
- Soya
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Echalion Shallot
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
15 grams
Sesame Seeds
2 sachet(s)
Mayonnaise
240 grams
British Pork Mince
½ unit(s)
Cucumber
(Contains: May contain traces of allergens, Celery)
15 milliliter(s)
Rice Vinegar
75 grams
Bulgogi Sauce
(Contains: Soya)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Instructions
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 on 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. Drain and discard any excess fat from the pork, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Stir the shallot and pepper into the pork 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 over 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. IMPORTANT: The pork is cooked when no longer pink in the middle.
b) Stir and cook until fragrant, 1 min.
c) Stir in the bulgogi sauce, heat gently until piping hot, then remove from the heat.
a) Lay out 3 tacos per person on each plate.
b) Spread on the mayo with the back of a spoon. Top with the pork mixture and some of the cucumber.
c) Serve any remaining cucumber alongside. Sprinkle over the remaining sesame seeds, fold and devour!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the bulgogi sauce and pickled cucumber, though some found it too sweet and wanted more spice or tang.
- Ease of prep: Quick and easy to make, with clear instructions that even novice cooks could follow.
- Suggestions: Consider adding a side dish like wedges or rice to make it more filling; toast sesame seeds carefully to avoid burning.
- Portions: Some found the meal light for dinner; adding an extra taco or increasing the meat portion could help.
- Vegetables: Several preferred red peppers for sweetness; green peppers were less popular when substituted.
