Bulgogi Tacos for Dinner

🥘 Ingredients

• black pepper
  1 tsp
• bulgogi sauce
  3 tbsp
• butter
  1 tbsp
• flour tortillas
  4 pieces
• ginger
  2 tbsp
• ground beef
  12 oz
• jasmine rice
  ¾ cup
• lime
  1 lime
• salt
  ½ tsp
• scallions
  3 pieces
• shredded carrots
  1 c
• shredded red cabbage
  2 c
• sour cream
  2 tbsp
• sriracha
  1 packet
• sugar
  2 tsp
• vegetable oil
  1 tbsp
• water
  3 tbsp, 1¼ cups
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger until you have 2 tbsp. Zest lime until you have 1 tsp; quarter lime. Place shredded carrots in a medium bowl . In a small pot , combine white wine vinegar , sugar , water , and salt . Heat to boiling over high heat. Once boiling, carefully pour into bowl with carrots. Add a squeeze of lime juice. Let sit, stirring occasionally, until ready to serve.

   scallions: 3 pieces, ginger: 2 tbsp, lime: 1 lime, shredded carrots: 1 c, white wine vinegar: 2 tbsp, sugar: 2 tsp, water: 2 tbsp, salt: ½ tsp
2. 

   2

   Wipe out pot used for pickling liquid. Heat a drizzle of vegetable oil in same pot over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant ⏱️ 2 minutes . Add jasmine rice , water , and a large pinch of salt. Bring to a boil, then cover and lower heat. Cook until tender ⏱️ 15-20 minutes . Keep covered off heat until ready to serve.

   vegetable oil: 1 tbsp, jasmine rice: ¾ cup, water: 1¼ cups
3. 

   3

   Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add shredded red cabbage , remaining ginger, salt, and black pepper . Cook, stirring occasionally, until softened ⏱️ 3-4 minutes . Turn off heat; transfer to a second medium bowl.

   shredded red cabbage: 2 c, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of vegetable oil in same pan over medium-high heat. Add ground beef , salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4-6 minutes . Carefully pour out and discard any excess grease, then reduce heat to medium. Add bulgogi sauce and cabbage. Cook, stirring, until liquid has slightly reduced ⏱️ 1-2 minutes . Turn off heat; season with salt and pepper.

   ground beef: 12 oz, bulgogi sauce: 3 tbsp
5. 

   5

   In a small bowl , combine sour cream , half the lime zest, a squeeze of lime juice, sriracha , water , salt, and pepper. Wrap flour tortillas in damp paper towels and microwave on high until warm ⏱️ 30 seconds . Set aside half the beef mixture, then divide remaining mixture among tortillas. Top with half the pickled carrots. Drizzle with crema. Sprinkle with scallion greens.

   sour cream: 2 tbsp, sriracha: 1 packet, water: 1 tbsp, flour tortillas: 4 pieces
6. 

   6

   Fluff rice with a fork, then stir in butter , a squeeze of lime juice, remaining lime zest, salt, and pepper. Divide rice, remaining beef mixture, and remaining pickled carrots between 2 reusable containers. Pack 1 packet sriracha with each container. When ready to eat, microwave on high until warmed through ⏱️ 2-3 minutes . Drizzle with sriracha as desired.

   butter: 1 tbsp