Korean Style Beef Tacos
with Sambal Mayo and Pickled Shallot
These Korean Style Beef Tacos are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 war 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.
Ingredients
1
Echalion Shallot
15
Cider Vinegar
(Contains Sulphites)
2
Green Pepper
(May contain Celery)
1
Garlic Clove
240
Beef Mince
15
Sambal Paste
64
Mayonnaise
(Contains Egg, Mustard)
75
Bulgogi Sauce
(Contains Soya)
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1
Sugar for the Pickle
Nutritional information
Utensils
Instructions
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!
Enjoy!
