HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Style Beef Tacos
Korean Style Beef Tacos

Korean Style Beef Tacos

with Sambal Mayo and Pickled Shallot

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These Korean Style Beef Tacos are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:SulphitesEggMustardSoyaCereals 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 sachet(s)

Cider Vinegar


2 unit(s)

Green Pepper

1 unit(s)

Garlic Clove

240 grams

Beef Mince

15 grams


2 sachet(s)


(ContainsEgg, Mustard)

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)3185 kJ
Energy (kcal)761 kcal
Fat32.4 g
of which saturates10.7 g
Carbohydrate78.4 g
of which sugars24.6 g
Protein35.3 g
Salt2.34 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and thinly slice the shallot.
c) Put the cider vinegar into a small bowl and add the sugar for the pickle (see ingredients for amount).
d) Season with salt and pepper, add half the shallot and stir to coat. Set aside.


a) Halve the pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).


a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once the oil is hot, add the beef mince and pepper. Cook until browned, 5-6 mins.
c) Use a spoon to break up the mince 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. The mince is cooked when no longer pink in the middle.


a) Mix half the sambal with the mayonnaise in a small bowl (use less sambal if you don't like heat). Set aside.


a) When the veg has softened, add the garlic to the pan. Cook, stirring, until fragrant, 1 min.
b) Stir in the bulgogi sauce and remaining sambal, then bring to a bubble. Simmer for 1 mins, then remove from the heat.
c) Meanwhile, pop the tortillas onto a baking tray and into your oven to warm through, 1-2 mins.


a) When everything is ready, lay the warmed tortillas on your plates (3 per person).
b) Spread each with the sambal mayo using the back of a spoon.
c) Top with spoonfuls of the beef filling and finish with the pickled shallot - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - get stuck in!