In a medium bowl, combine mayo, gochujang, toasted sesame oil, and sugar. Whisk these ingredients together until smooth and well incorporated. Set aside.

In another bowl, whisk together gochujang, honey, sesame oil, sesame seeds, water, and vinegar until fully combined. Set aside.

Divide the ground beef into seven equal balls. Season each with salt and pepper.

Preheat your griddle or large cast-iron skillet over medium-high heat until it’s smoking hot.

Place the beef balls on the hot griddle, cover each with a tortilla, and smash them down firmly. Cook for about 3 to 4 minutes.

Once flipped, drizzle the bulgogi glaze over the cooked patties and allow it to bubble for 1-2 minutes.

Transfer the beef patties to warm tortillas, add kimchi, drizzle with gochujang mayo, and sprinkle with scallions.

Serve immediately while flavors are fresh.