Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.
Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.
Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.
In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.
Close bag and marinate mixture in the refrigerator for 3 hours .
Remove meat from the marinade. *Discard* liquid.
Heat up a large sautè pan and brown the meat until no longer pink.
Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.
Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.
To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a build-your-own taco bar.