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Korean Style Beef Tacos

Korean Style Beef Tacos

with Sambal Mayo and Pickled Shallot
4.5(3.2K)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on February 05, 2026
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Calories
: 
725 kcal
Protein
: 
34.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Soya
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Echalion Shallot

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Green Pepper

(Contains: Celery, May contain traces of allergens)

1 unit(s)

Garlic Clove

240 grams

British Beef Mince

15 grams

Sambal Paste

64 grams

Mayonnaise

(Contains: Egg, Mustard)

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 for the Pickle

Energy (kJ)3035 kJ
Energy (kcal)725 kcal
Fat28.9 g
of which saturates8.1 g
Carbohydrate79.2 g
of which sugars22.5 g
Dietary Fibre9 g
Protein34.7 g
Salt2.5 g
Potassium212.7 mg
Calcium21.4 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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).

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the beef mince and pepper and 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.

4

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

5

a) Once 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 min, then remove from the heat.

d) Meanwhile, pop the tortillas onto a baking tray and into your oven to warm through, 1-2 mins.

6

a) When everything is ready, lay the warmed tortillas onto 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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many customers loved the delicious Korean-inspired flavours, with some calling it their favourite HelloFresh meal.
  • Ease of prep: Reviewers frequently praised how quick and easy these tacos were to make, perfect for busy weeknights.
  • Suggestions: Consider adding a side dish like wedges, rice or salad to make it more filling as a main meal.
  • Portions: Some found the portion size small for dinner, suggesting it works better as a lunch or light meal.
  • Texture: A few noted the mince was fatty; draining well after cooking can help reduce greasiness.
AI-generated from customer reviews
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