Korean Beef Bulgogi Burritos Recipe

Name: Korean Beef Bulgogi Burritos Recipe
Ingredients: 1/3 cup (80ml) soy sauce; 3 tablespoons (45g) sugar; 1 tablespoon (15ml) toasted sesame oil; 1/4 of an Asian pear, peeled, cored, and coarsely grated (about 1/4 cup; see note); 4 medium cloves garlic, minced or grated; 2 teaspoons (7g) minced or grated ginger, from about one 1-inch piece; 1 1/2 pounds (700g) boneless English-style beef short ribs, ribeye, or sirloin, very thinly sliced against the grain to no more than 1/8 inch thick (see note); 3 scallions, white and light green parts only, sliced into 2-inch lengths; 1/4 of a medium yellow onion, halved crosswise, then thinly sliced pole to pole; 2 tablespoons (30ml) neutral-flavored oil (such as grapeseed or peanut), divided, plus more as needed; 1 cup (235ml) sour cream; 1 tablespoon (15ml) Korean gochujang chili paste; 4 cups (700g) hot cooked short-grain rice; 4 large flour tortillas (12-inch recommended), warmed; Chopped kimchi, for stuffing burritos; Danmuji (Korean Pickled Daikon Radish), for stuffing burritos; 2 cups finely shredded red cabbage (from 1 head); 2 cups cilantro leaves and tender stems (2 ounces; 60g); 3 scallions, white and light green parts only, thinly sliced; Lime wedges, for serving