Korean Beef Taco (Bulgogi) with Kimchi Pico de Gallo

In a large mixing bowl, combine Yellow Onion (1/2) , Asian Pear (1/2) , Fresh Ginger (1 piece) , Garlic (2 cloves) , Soy Sauce (2 Tbsp) , Sesame Oil (1 Tbsp) , Brown Sugar (1 Tbsp) , and the white part of Scallions (1 bunch) . Mix well.

Add Sirloin Steak (1 lb) and mix to combine—Marinate for at least 1 hour or up to overnight for more flavor in the fridge.

To prepare pico de gallo, mix together Yellow Onion (1/4) and Lime Juice (1) in a medium mixing bowl. Let it sit for about 10 minutes.

After 10 minutes, add Kimchi (4 oz) , Tomatoes (1 1/4 cups) , Jalapeño Pepper (1) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix to combine and store in the refrigerator until ready to use.

To make the taco dressing, combine kimchi liquid, Mayonnaise (1/4 cup) , Honey (1 tsp) , Rice Vinegar (1 tsp) , and Gochujang (1/2 tsp) in a small bowl. Mix until well combined. Set aside in the fridge until ready to use.

In the skillet over medium-high heat, add the White Cheddar Cheese (2 cups) and top with the Flour Tortillas (12) . Cook until the cheese is melted, then flip and cook for couple more minutes.

To assemble the taco, top the cheesy tortilla with beef, Romaine Lettuce (1) , kimchi pico de gallo, gochujang mayo, and Toasted White Sesame Seeds (1 tsp) .