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1
Place all ingredients (except ground chili powder if making spicy version) in a blender and liquefy.
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2
Add more water and soy sauce in a 1 to 1 ratio to achieve a syrup like consistency.
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3
Pour into a medium mixing bowl (add chili powder now for spicy version) and let stand for 15 minutes at room temperature.
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4
Peppers, onion, and kimchi: Fine chop and mix together in a small bowl.
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5
Thin slice (1/8 inch) meat, cutting cross grain.
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6
Very lightly salt and pepper meat slices, and let stand for 10 minutes.
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7
Mix with marinade in a bowl or ziplock style bag, and let sit in the refrigerator for one to six hours.
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8
Heat grill, grill pan, or broiler to high heat.
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9
Place meat on grill and cook until well browned.
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10
Let cool and rough chop or shred.
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11
Thin slice garlic cloves from top to bottom and mix with kimchi/pepper mix.
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12
Note: For a less spicy version, substitute mild green chili and bell peppers for the jalapenos and red chilies.
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13
Heat grill or skillet to medium high heat.
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14
Layer 1/2 of each tortilla with cheese, meat, and pepper/kimchi mix.
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15
Crumble 1/2 of the nori sheet onto each, then fold the unfilled half over.
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16
Place on grill or skillet and cook until lightly browned, turn with tongs and brown the other side.
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17
Serve hot.
