Parboil the bean sprouts. Bring the water to boil in a large saucepan. Add the bean sprouts and cook for two minutes. Drain the water and cool the sprouts by shaking and tossing the strainer. Squeeze the sprouts to get rid of any excess water and transfer to a bowl. Season with 2 teaspoons sesame oil, 1 teaspoon salt, and a sprinkle of sesame seeds.

Julienne the carrots and cucumber (use your expert cutting skills or a mandolin) .

Combine the sugar, salt, and vinegar in a large bowl and stir until completely dissolved. Add the julienned carrots and cucumbers and cover tightly with plastic wrap. Marinate for at least 30 minutes.

Combine the thinly sliced steak, soy sauce, and green onions in a bowl or ziplock bag and marinate for at least 30 minutes.

Heat a frying pan on medium heat and add the marinated meat. Once the meat is done and the liquid almost completely gone, add the Kimchi Jjigae. Cook until the liquid has thickened and most of it has evaporated (but not all of it).

Heat the tortillas (warm them wrapped in foil in the oven or you can brown them in a skillet).

Poach the eggs. Fill a saucepan with water (about 2/3 of the way full) and bring to a boil. Turn the heat down to a simmer.

Crack the egg into a small measuring cup and add the vinegar to the water. Carefully ease the egg into the water and cook for 4 minutes. Meanwhile, assemble your tacos.

Use a slotted spoon to take the egg out of the water and pat it dry. Place on the very top of your assembled tortilla.