Preheat the oven to 400°F.

In a small bowl, stir together the soy sauce, brown sugar, and gochujang until smooth. Set aside.

Heat a pan over medium and add the ground beef, breaking it up as it cooks. Once it starts to brown, add the white and light green parts of the green onions along with the cilantro stems. Cook for 2-3 minutes until softened.

Stir in the grated garlic and ginger and cook for another minute, just until fragrant.

Pour in the sauce and toss everything together, letting it cook for 1-2 minutes until the beef is well coated. Remove from heat.

Line a baking sheet with parchment paper. Arrange the tortillas on the sheet and brush both sides lightly with olive oil.

Spoon the beef mixture onto one half of each tortilla, top with grated mozzarella, then fold over and press gently to seal. Sprinkle a little extra cheese on top of each taco.

Bake for 15-20 minutes, until golden and the cheese is melted and bubbly.

Meanwhile, stir together the mayo, sriracha, and lime zest until smooth in a squeeze bottle or small bowl. Refrigerate until ready to use to keep chilled.

In another bowl, toss the shredded cabbage with lime juice, sesame oil, a pinch of salt, and a pinch of sugar.

Finish the tacos with chopped green onion, cilantro, lime wedges, sesame seeds, a handful of the cabbage slaw, and a drizzle of the aioli over top.