Cook flank steak to medium rare, grilling each side approx. 4-5 min, to 125° internal, or as desired. Let rest 5 min before slicing thinly. Heat tortillas in lightly oiled hot skillet, 10 sec per side. Add some gochujang to each tortilla along center, topping with a few slices of flank steak, some kimchi, and finishing with a sprinkle of cilantro, cabbage and a squeeze of lime. Serve immediately.