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Special equipment: a taco shell mold
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For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying.
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Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
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Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes.
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Drain on paper towels and allow to cool fully before using.
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For the scallion slaw: Rinse the scallions thoroughly with cold water.
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Prepare a bowl of ice water, add the scallions and soak for 5 minutes.
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Drain thoroughly.
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Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
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For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined.
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Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
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Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
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Heat a large saute pan over medium-high heat until hot.
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Remove the beef from the marinade, letting any excess marinade drip back into the bowl.
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Add the beef to the pan and cook until well done, about 5 minutes.
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(This is very important to allow the flavors of the marinade to develop completely.)
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Peel the pear and slice it into thin half-moons.
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Place a layer of the kimchee and then the beef into each taco shell.
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Garnish with the scallion slaw and sliced pears.
