1/3 cup soy sauce
3 tbsp sugar
1 tbsp toasted sesame oil
1/4 asian pear, peeled cored and grated
4 garlic cloves, minced
2 tsp ginger, grated
1 1/2 lb ribeye, sliced thin against the grain, about 1/8 inch thick
3 green onions, white and light green parts sliced into 2 inch pieces
1/4 onion, sliced in half widthwise and thinly sliced
2 tbsp vegetable
1 cup sour cream
1 tbsp gochujang
4 cups cooked short grain rice
4 flour tortillas
2 cups red cabbage, shredded
2 cups cilantro, chopped
3 green onions, white and light green parts, thinly sliced
Lime wedges, for serving
In a large enough bowl to hold the beef, whisk together soy sauce, sugar, sesame oil, grated asian pear, garlic, and ginger. When sugar is dissolved, add the beef, green onion, and onion to the bowl and mix well. Cover and and refrigerate for 1 hour.
Heat up a cast iron skillet and add 1 tbsp of oil. Cook beef and onion in batches in a flat, even layer. Cook on one side for 1 minute, then flip and cook 2 minutes more, until browned and starting to get crispy. Transfer to a clean plate and cook all remaining beef and onions.
Stir together gochujang in a bowl and set aside. Add in rice, then a layer of beef and onions, followed by kimchi, danmuji, cabbage, cilantro, scallions and gochujang sour cream. Roll, while folding in the tortilla into a burrito. Serve with lime wedges.