In a small bowl combine soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, and black pepper. Heat a skillet over medium-high heat and add vegetable oil. Add the ground beef and break it up with a spatula. Cook until mostly browned, about 4 minutes.

Pour the sauce mixture over the beef, reduce heat to medium, and stir to coat. Continue cooking until sauce reduces slightly and beef is fully cooked, about 2–3 minutes. Taste and adjust seasoning. Stir in sliced green onions off the heat. Keep warm.

Cabbage Slaw

In a bowl combine shredded green cabbage, red cabbage, and carrot. Add rice vinegar, sugar, sesame oil, and salt. Toss thoroughly to combine. Let sit at room temperature for 5–10 minutes so flavors meld. Drain any excess liquid before assembling if needed.

Gochujang Crema & Garnishes

Whisk together mayonnaise, gochujang, lime juice, and 1 tsp water in a small bowl until smooth. Adjust heat by adding more gochujang if desired. Stir in chopped cilantro.

Toast sesame seeds in a dry small pan over medium heat until fragrant, about 1 minute, stirring constantly to avoid burning. Set aside. Slice extra green onion thinly and cut lime wedges.

Tortillas & Assembly

Warm tortillas: heat a skillet over medium heat, add butter or oil, and warm each tortilla 15–20 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place one tortilla on a plate. Add half of the cabbage slaw (about 3/4 cup), then top with half of the Korean beef (about 6 oz). Drizzle 1.5 tbsp gochujang crema over the beef. Sprinkle with toasted sesame seeds, extra sliced green onion, and a few cilantro leaves. Squeeze lime wedge over tacos to taste. Repeat for second taco.

Serve immediately while warm. Leftover beef can be refrigerated for up to 3 days.