Korean Bulgogi Tacos

I recently found a recipe that sounded interesting, when I went to make it, I realized it is from a food kit ordering site, so went about using the ideas presented to craft this meal.  Loved it!  Now, to see if I can remember exactly what I did and the steps that I took.

Each section will be done separately as it will take some time to craft the recipe when cooking.  It would have helped to have things pre-shredded, so I will but pre-shreds next time I give this one a try.

Pickled Carrots
four ounces shredded carrots, placed in a bowl.

In saucepan, combine the following:

3/4 teaspoon ground ginger
five teaspoons white wine vinegar
two teaspoons sugar
two tablespoons water
salt to taste

Heat to a boil over high heat - don't take a phone call in the middle of it, or the sugar will caramelize! Once boiling, pour in to bowl of carrots.  Add a squeeze of lime juice.  Stir, let sit, stirring occasionally until ready to serve.

Crema

In small bowl combine the following:

four tablespoons sour cream
one tablespoon Sriracha
1/2 teaspoon lime zest
juice of half a lime, along with bioflavinoids
one tablespoon water
salt and pepper to taste

Rice

Not realizing this was a recipe kit, I passed on the rice, but here are the basic instructions for it.

Use the same pot that the pickling juice was cooked in, wiping it out first.

Heat a drizzle of oil, over medium-high heat, add scallion whites, well chopped, to taste.  (The recipe called for two units of scallions, however much that is.)  Also add 3/4 teaspoon of ginger.  Cook until fragrant, about one to two minutes.  Add 3/4 jasmine rice, one and 1/4 cup 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 of heat, until ready to serve.

When ready to serve, fluff with a fork, add one tablespoon butter, juice of half a lime, 1/2 teaspoon of lime zest, salt and pepper to taste.

Cabbage

In a large pan (non-stick if you have it), heat a drizzle of oil (I used avocado oil) over medium-high heat.  Add eight ounces shredded red cabbage, 3/4 teaspoon ginger, salt and pepper.  Cook, stirring occasionally until softened, about three-four minutes.  Remove from heat.

Beef

Heat a drizzle of oil in a pan over medium-high heat.  Add 20 ounces of ground beef, salt and pepper to taste, and cook until browned and cooked through.  Pour out and discard any excess grease, and return to heat, reducing it to medium.  Add eight ounces bulgogi sauce (I used Kikkoman's Korean BBQ sauce) and cooked cabbage.  Cook, stirring, until liquid has reduced.  Turn off heat and season with salt and pepper to taste.

Construct!

Warm up flour tortillas.  Add layers of beef mixture, pickled carrots, drizzle with Crema and if you want, sprinkle with green onion tops from scallions used above.  Serve rice on the side.

Leftovers.

Put leftovers into separate divided containers as desired.