Directions

1. Place steak in a large resealable plastic bag; add mirin and ponzu. Seal bag; turn to coat. Refrigerate 6 to 8 hours, turning occasionally.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove steak from marinade; reserve marinade. Grill steaks 4 to 5 minutes per side (145°F for medium-rare) or to desired doneness. Remove from grill; let stand 5 minutes.
3. Meanwhile, for the sauce, pour marinade into a small saucepan. Add soy sauce, brown sugar and garlic?chili sauce. Cook over medium-high heat 3 to 5 minutes or until thickened. Remove from heat; set aside.
4. Thinly slice steak across the grain. Top each tortilla with steak slices, 3?4 teaspoon of the sauce, 1 tablespoon kimchee, 2 tablespoons carrot, 2 tablespoons green onions, and (if desired) jalapeño. Serve immediately.