Korean Bulgogi Tacos

Directions for Bulgogi:

* Combine everything (except the steak) in a bowl and whisk until sugar dissolves.
* Pour the marinade over the meat in a zip-lock bag and toss thoroughly to coat.
* Marinate it in a fridge for at least 3 hours or overnight; turning the bag once.
* When ready to grill, preheat to high.
* Grill the steak for about 7 minutes on each side or to your desired level of doneness; turning once with tongs.
* When it’s done, let it sit for 5 minutes before you cut it.
* Cut diagonally, against the grain into strips and then cut strips into bite sized pieces.

Directions for pickled cucumber:

* Place cucumber in a bowl, add salt and sugar.
* Use hands to mix and make sure they are coated evenly.
* Let it sit in a fridge for at least 15 minutes for flavor to develop.

To assemble:

* Grill tortillas 30 seconds on each side, and wrap them with a towel to keep them warm; put them aside.
* On a tortilla, add meat (the amount depends on your preference).
* Pour 1 teaspoon of Korean Dragon Sauce over the meat.
* Add all the accessories: red onions, kimchi (a few pieces), cucumber (3 slices or more), red chile, cilantro, and lime (optional).
* Wrap and enjoy!