• 4 kirby cucumbers, thinly sliced
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ cup Momofuku Soy Sauce
• ¼ cup honey
• 3 tablespoons Momofuku Chili Crunch
• 1 5oz cup of greek yogurt
• 1 pound flank steak, thinly sliced
• Momofuku Savory Seasoned Salt
• 1 bunch scallions, sliced
• 1 cup kimchi, chopped
• 16 oz low moisture mozzarella cheese, grated
• 6 burrito-sized tortillas

First, prepare your quick pickles and sauces. Mix sliced cucumbers with 1 tablespoon of sugar and 1 teaspoon of Kosher salt and refrigerate for 15 minutes.

Combine Momofuku Soy Sauce, honey, and 2 tablespoons of Momofuku Chili Crunch and stir until smooth. Stir remaining tablespoon of Momofuku Chili Crunch into yogurt and set aside.

Heat neutral oil over medium high heat in a large skillet. Season sliced beef with 2 teaspoons of Momofuku Savory Seasoned Salt, then sear for 2 minutes on each side in the skillet. Add sauce mixture and continue cooking about 6–8 minutes, until liquid is thick and reduced. Remove from heat. (Be sure to save the sauce remaining in the pan for later.)

To assemble, cut down from the edge of the tortilla to the center. Add the cooked beef in the bottom left corner, then spread the yogurt and Chili Crunch mixture in the top left and top with sliced scallions. Add a handful of the chopped kimchi and prepared quick pickles in the top right corner and the cheese on the bottom left corner. Fold the beef over the yogurt mixture. Then, working clockwise, folding that quarter over the kimchi. And finally, fold that quarter over the cheese.

Heat another drizzle of neutral oil in a clean skillet and toast the wrap on each side for 2–3 minutes (cheese side–down first), until the cheese is melted and the wrap is crispy. Serve with the leftover sauce from the beef.