Preheat the oven to 375 degrees Fahrenheit.

Pat the pieces of beef dry with a paper towel and generously season all over with salt and pepper. Heat the oil on medium high heat in a dutch oven or large oven proof pot. Once hot add the beef and sear for approximately 2-3 minutes per side until the beef is browned all over. Transfer the cooked beef to a plate.

Lower the heat to medium and add in the garlic and ginger and cook for 1 minute until fragrant and then add the sliced onion. Saute for 3-4 minutes and then add the soy sauce, gochujang, honey, rice vinegar and beef broth. Bring to a gentle simmer and then return the beef pieces to the pot.

Place the lid on the pot and transfer the pot to the oven and leave to cook for 1 ½ to 1 ¾ hours until the beef is fall apart tender.

Remove from the pieces of beef from the pot and use two forks to shred it and place the shredded beef to a bowl.

Place the pot with the sauce on the stove top on high heat and bring to a boil, leave to boil for 5-10 minutes until the sauce has reduced by half.

Spoon some of the sauce over the shredded beef until its well coated

In a bowl stir together the mayonnaise, lime juice and gochujang until smooth. I like to add in a splash of water to thin out the sauce and make it easier to drizzle.

In a small bowl stir together the soy sauce, sesame oil, honey and rice vinegar. To a large bowl add the cabbage, sliced cucumber, carrots and cilantro. Pour the dressing over top and sprinkle with the sesame seeds. Toss to ensure it’s all well mixed

To a tortilla add the slaw followed by the shredded beef and finally a big drizzle of the spicy mayo. Garnish with sesame seeds before serving.