If your tastes it somewhere between K-pop and Mexican, these Korean beef tacos are the kind of crossover that ticks both boxes for Taco Tuesday: sticky, savoury and a little sweet, it’s no surprise that they’re a HelloFresh favourite – who recently teamed with ARIA-winning artist Dami Im on a limited-edition K-Pop Dinner Hunters Box – an energetic nod to the global K-wave and the growing appetite for bold, culture-blending flavours at home.
Thank you for reading this post, don't forget to subscribe!While the collaboration may have come and gone, the idea behind it lingers: Dinnertime isn’t an afterthought between commitments. It’s a moment to take back, a chance to connect and try something delicious.
And if there’s one thing this Korean-Mexican mash-up proves, it’s that a handful of ingredients, a quick pickle, and a bit of heat can turn the everyday into something worth sitting down for.
INGREDIENTS
Korean Beef & Marinade
- 1 clove garlic, finely chopped
- 1 packet beef strips
- 2 tbsp soy sauce
- 1 tbsp honey
Speedy Pickled Onion
- ½ red onion, thinly sliced
- ¼ cup vinegar (white wine or rice wine)
- 1 tsp salt
- 3 tsp sugar
- Water (enough to cover onion)
Salad
- 1 carrot, grated
- ½ head cos lettuce, shredded
- 1 long red chilli, thinly sliced (optional)
- Salt and pepper, to taste
To Serve
- 6 mini flour tortillas
- 1 packet mayonnaise
- 1 packet crispy shallots
Pantry Staples
- Olive oil
INSTRUCTIONS
1. Marinate the beef & pickle the onion
Finely chop the garlic. In a medium bowl, combine garlic, soy sauce and honey, then add the beef strips and toss to coat. Set aside.
Thinly slice the red onion. In a small bowl, combine vinegar, salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid with enough water to cover. Set aside until serving.
2. Prepare the salad
Grate the carrot, shred the cos lettuce and slice the chilli (if using). Combine in a bowl, season with salt and pepper, and toss to coat. Set aside.
3. Cook the beef & warm tortillas
Heat a drizzle of olive oil in a large frying pan over high heat. Cook the beef in batches, tossing, until browned and cooked through (about 1–2 minutes).
Warm the tortillas in the microwave in 10-second bursts until soft.
4. Assemble the tacos
Drain the pickled onion. Fill each tortilla with salad, Korean beef and pickled onion. Top with mayonnaise and finish with crispy shallots.
