Bulgogi Beef Korean Tacos

For the Kimchi: Place the Napa Cabbage (5 cups) in a large bowl. Add Water (10 cups) and Kosher Salt (1/4 cup) and stir to combine. Let sit for 10 minutes.

Slice the Sirloin Steak (1 lb) across the grain on a diagonal bias. Lightly pound each slice of beef to tenderize.

Combine Crushed Red Pepper Flakes (2 Tbsp) , Granulated Sugar (1 Tbsp) , Fish Sauce (1/4 cup) , Garlic (1/2 bulb) , Fresh Ginger (1 Tbsp) , Scallions (1 bunch) , Carrots (2) a smaller bowl to make a paste.

In a large bowl, combine the Garlic (2 cloves) , Yellow Onion (1/2) , Pear (1/2) , Soy Sauce (2 Tbsp) , Sesame Oil (2 Tbsp) , Brown Sugar (2 Tbsp) , and Gochujang (1 Tbsp) .

Warm the Vegetable Oil (2 Tbsp) in a large skillet over medium-high heat. In a single layer, add the beef drained from the marinade (work in batches if needed). Cook for 1 minute (do not move the beef). Sprinkle with a pinch of salt, then begin to stir and toss the beef for 1-2 minutes, until just cooked. Remove from heat and set aside.

Warm the Tortillas (24) in a grill pan or other heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks.

Using two tortillas per taco, add the bulgogi, kimchi, Sour Cream (1 cup) , Sriracha (to taste) , Sesame Seeds (1/4 cup) , Fresh Cilantro (1/4 cup) , and a little Limes (2) juice. Serve warm.