1-First Step: Prepare the mise en place. Slice 1 lb beef thinly against the grain (freeze 20 minutes for ease). Grate ¼ cup Asian pear, 1 tbsp ginger, and mince 3 garlic cloves. Shred 2 cups cabbage, chop ¼ cup cilantro, slice green onions, and chop kimchi if needed. Mix sauce: ¼ cup mayo + 1 tbsp gochujang. Warm tortillas later.

2-Second Step: Marinate the beef. In a bowl, whisk ¼ cup soy sauce, 2 tbsp sesame oil, 2 tbsp brown sugar, garlic, ginger, and pear. Add beef slices, toss to coat. Let sit 30 minutes at room temp or overnight in fridge for deeper flavor. This marinade tenderizes and flavors every bite.

3-Third Step: Cook the bulgogi. Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering (about 400°F if using thermometer). Add beef in a single layer (batch if needed). Sear 2-3 minutes per side without stirring much for caramelized edges. Beef is done when browned and cooked through (internal 145°F), about 3-4 minutes total. Remove to plate; juices will reabsorb for juiciness.

4-Fourth Step: Prep toppings. Toss cabbage with a pinch of salt or quick pickle in rice vinegar for extra zing (optional, 5 minutes). Warm tortillas in skillet or microwave (wrapped in damp towel, 30 seconds). Slice limes into wedges.

5-Fifth Step: Assemble the tacos. Spread 1 tsp sauce on each tortilla. Layer 2-3 tbsp beef, ¼ cup cabbage slaw, kimchi, cilantro, green onions, and sesame seeds. Squeeze lime over top. Fold and serve immediately for best crunch.