Using a sharp knife, thinly slice the steak across the grain into shaving-like pieces.

Add the beef to a bowl along with salt, soy sauce, sesame oil, honey, grated pear, grated shallot, sliced green onions, and a splash of water. Mix thoroughly until everything is evenly coated.

Cover and refrigerate to marinate for 30–60 minutes or until ready to cook.

Thinly slice the cabbage into fine strips. Cut the carrot into planks, then julienne into matchsticks. Finely mince the ginger and roughly chop the cilantro.

• Add everything to a bowl along with salt, MSG, sugar, and rice vinegar.

Mix thoroughly, then cover and refrigerate until you’re ready to use it (can be used immediately, but it will pickle and get better over time).

In a bowl, combine the mayo, gochujang, and rice vinegar. Mix until smooth. Taste and adjust if needed.

Refrigerate until ready to use.

Heat a stainless steel pan over high heat.

Add a drizzle of oil and the marinated beef, and spread it out in the pan. Let it cook & sear, stirring occasionally, until the liquid evaporates and the beef develops some browning.

Cook for about 5–6 minutes total, breaking up the pieces as they cook.

• Avoid overcrowding if possible. If needed, cook in batches for better browning.

Remove from heat once fully cooked. The beef can be used immediately, or made ahead of time and reheated.

Warm the tortillas.

Add a portion of warm beef to each tortilla, followed by a drizzle of gochujang mayo.

Top with pickled vegetables & enjoy.