DIRECTIONS:

To make the slaw: 

1. In a large bowl, combine hot mustard, grated garlic, grated ginger, gochujang, rice wine vinegar, and soy sauce. Whisk until smooth. 
2. While whisking, stream in the sesame oil, followed by the olive oil. Whisk until emulsified. 
3. Stir in the slaw mix and green onion. Set aside. 

To make the gochujang mayo: 

1. In a small bowl, whisk together mayonnaise and gochujang sauce.

To make the beef filling and tacos: 

1. In a medium bowl, whisk together grated garlic, grated ginger, brown sugar, soy sauce, chili garlic sauce, and 1 tbsp of sesame oil. Set aside. 
2. Heat the remaining 2 tbsp of sesame oil in a large saute pan over medium heat. When the oil is hot, add the red onion and cook for about 3 minutes, until softened. 
3. Add the ground beef and break up with a wooden spoon. Cook, stirring occasionally, until meat is browned all over. 
4. Add the sauce to the skillet and bring to a simmer. Cook for 7-8 minutes, until the sauce has reduced and slightly thickened. Taste and season with salt and pepper if needed. 
5. Spoon meat into tortillas, along with some of the slaw, and garnish with lime, cilantro, sliced green onions, and gochujang mayonnaise.