Prepare the vegetables. Dice the red onion. Cut the pepper into strips. Crush the garlic.

Add half of the diced onion to a bowl along with the rice vinegar. Mix well and set aside to pickle.

Heat a frying pan over medium-high heat. Once hot, add the pork mince and cook for 4 minutes, breaking up any large clumps with a wooden spoon.

Add the pepper and remaining diced onion to the pan. Cook for 5 minutes, stirring occasionally.

Add the crushed garlic and fry for 1 minute.

Stir in the bulgogi sauce and heat until boiling. Take off the heat.

To serve, place three tortillas onto a plate and evenly distribute the pork mixture on top. Spoon the onion pickle over the pork mixture and sprinkle with sesame seeds.