1. Preheat oven to 375°F.  Spray an aluminum foil lined baking sheet with nonstick cooking spray.  Alternatively, use a large cast iron skillet. Place tortillas in an even layer on pan and top with Korean steak, kimchi, and cheese.  Bake in oven until cheese is fully melted.
2. Remove from oven and top with pico de gallo, scallions, guacamole, and gochujang aioli.  Garnish with cilantro and lime wedges.

for the Korean Steak

1. Place steak in freezer for about 15 minutes (this will help with slicing the steak thin).  Trim excess fat from steak and very thinly slice.
2. Using the finest side of a grater, grate the pear and onion. Combine with garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil in a medium mixing bowl. Add thinly sliced steak, cover with plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours up to overnight.
3. Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Heat canola oil in wok or large skillet over high heat. Drain meat from marinade and add steak slices to pan in a single layer and cook, flipping once, until cooked through, about 2-3 minutes.

for the Pico de Gallo

1. Combine tomatoes, red onion, and jalapeño in a small mixing bowl. Add the juice of 1/2 the lime.
2. Finely chop a handful of cilantro leaves and stir into the pico de gallo. Season with a pinch of Kosher salt. Taste and add the juice of the other 1/2 of lime if desired.
3. Let sit for at least thirty minutes or up to a couple of hours so that the flavors get a chance to meld.

for the Gochujang Aioli

1. Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time. Use extra gochujang aioli as you would any condiment, for topping sandwiches, tacos, and such.