Categories: Asian
Ingredients
- 2 tsp oil
- 4 tsp sugar
- 4 scallions
- 2 cucumbers
- 6 radishes
- 1/4 oz. cilantro
- 4 tbsp white wine vinegar
- 8 tbsp sour cream
- 2 tsp Korean chili flakes
- 8 oz. red cabbage
- 1 lb. ground beef
- 2 tsp garlic powder
- 2 tbsp sesame oil
- 12 flour tortillas
- Tabasco
Directions
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Trim, then thinly slice scallions. Thinly slice cucumbers and radishes crosswise. Pick cilantro leaves from stems; discard stems.
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In a medium bowl, toss cucumber, radishes, white wine vinegar, 1 tsp sugar and a pinch of salt and pepper. Set aside until rest of meal is ready.
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In a small bowl, stir together sour cream and a few Korean chili flakes. Season salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Cook, tossing, until softened, 4 to 5 minutes. Add beef, garlic powder and 1 tsp sugar. Cook, breaking up meat into pieces, until no longer pink, 4 to 5 minutes. Season generously with salt and pepper. Stir in seasme oil and a pinch of Korean chili flakes.
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While filling cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
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Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and any remaining Korean chili flakes. Serve with remaining pickled veggies on the side.