Slice the steak across the grain into thin slices.
Mix all the marinate ingredients (soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger and gochujang) in a bowl. Pour the mixture over steak slices, combine well and marinate at least 3 hours to overnight.
Coleslaw: Mix dressing ingredients (apple cider vinegar, sugar, sesame oil, sesame seeds, salt and pepper) in a bowl and stir it through chopped cabbage, carrots, cucumber and cilantro. Mix well, cover with cling wrap and refrigerate till ready to use.
Sriracha aioli: Mix mayo, sriracha, sugar, lime juice, salt and pepper in a bowl and refrigerate until ready to use. We used a squirt bottle to serve this sriracha aioli.
Heat oil in a large skillet or wok over medium high heat. Once it's hot, place the steak in a single layer all over the wok and cook undisturbed for 2-3 minutes. Flip and cook for another couple of minutes until the doneness you prefer. If you have a small wok, cook the steak in two batches so they don't overcrowd and steam. You need nicely seared juicy tender bulgogi beef for the tacos.
Heat up the tortillas. We like to char them up by heating them up directly over a flame or on a heated pan without oil.
Assemble the tacos: Take a generous scoop of steak over the tacos, top it with coleslaw and drizzle the sriracha aioli all over. Serve with extra lime.
