Bulgogi Pork Tacos
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Bulgogi Pork Tacos

Bulgogi Pork Tacos

with Chips, Sesame Mayo and Pickled Red Onion

These Bulgogi Pork Tacos are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Egg
Mustard
Soya
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Bell Pepper

(May contain Celery)

1

Garlic Clove

2

Red Onion

15

Rice Vinegar

15

Sesame Seeds

64

Mayonnaise

(Contains Egg, Mustard)

240

British Pork Mince

75

Bulgogi Sauce

(Contains Soya)

6

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

1

Sugar for the Pickle

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Nutritional information

Energy (kcal)972 kcal
Energy (kJ)4068 kJ
Fat39 g
of which saturates11 g
Carbohydrate126 g
of which sugars26 g
Protein35 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Grill Pan
Small Bowl
Bowl
Plate

Instructions

Cook the Chips
1

Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Finish the Prep
2

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Pop half the onion into a medium bowl and add the rice vinegar, sugar for the pickle (see ingredients for amount) and a pinch of salt. Mix together, then set aside.

Make the Sesame Mayo
3

Heat a large frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, divide them between 2 small bowls. Set one bowl aside. Add the mayo to the other sesame seed bowl and season with salt and pepper, then stir to combine and set aside.

Get Frying
4

Pop your (now empty) pan back on high heat with a drizzle of oil. Once the oil is hot, add the pork mince and cook until browned, 2-3 mins. Use a spoon to break it up 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. Add the pepper and remaining onion to the pork and cook, stirring occasionally, for 4-5 mins more.

Pep up your Pork
5

When the veg has softened and the pork is cooked through, add the garlic to the pan. Stir and cook until fragrant, 1 min. Stir in the bulgogi sauce and heat through gently until piping hot, then remove from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.

Assemble the Tacos
6

When you're almost ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Lay the warmed tortillas on your plates (3 per person). Spread over a spoonful of sesame mayo on each, then top with the pork mixture and pickled red onion - as much as you'd like. Sprinkle over the remaining sesame seeds to finish and serve with the chips alongside. Enjoy!