In a large mixing bowl, combine ground beef with minced garlic, minced ginger, gochujang, soy sauce, brown sugar, sesame oil, salt, and pepper. Let it sit for about 10 minutes.

Heat a skillet over medium-high heat and add the marinated ground beef. Cook for 6–8 minutes until browned and no longer pink.

In a separate bowl, toss together the shredded cabbage and julienned carrot. Add rice vinegar, lime juice, mayonnaise, sesame oil, salt, and pepper. Mix well.

Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft.

Assemble the tacos by placing a warm tortilla flat, adding cooked beef, and topping with the gochujang slaw.

Garnish with chopped cilantro and sesame seeds. Serve with lime wedges.