• * Special equipment: a taco shell mold

Taco Shells

• Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying.
• Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F/190° Celsius.
• Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes.
• Drain on paper towels and allow to cool fully before using.

Scallion Slaw

• Rinse the scallions thoroughly with cold water.
• Prepare a bowl of ice water, add the scallions and soak for 5 minutes.
• Drain thoroughly.
• Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.

Bulgogi Marinade

• Add the garlic and onions to a food processor and process until thoroughly combined.
• Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
• Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
• Heat a large saute pan over medium-high heat until hot.
• Remove the beef from the marinade, letting any excess marinade drip back into the bowl.
• Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
• Peel the pear and slice it into thin half-moons.
• Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.