Wash and dry produce.

Trim, peel, and grate carrot on the largest holes of a box grater. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

In a small microwave-safe bowl, combine carrot, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings). Microwave until sugar has dissolved, about 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.

In a separate small bowl, combine garlic, sour cream, ponzu, and 1 TBSP water (2 TBSP for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, beef*, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in bulgogi sauce and 1 TBSP water (2 TBSP for 4 servings); cook, stirring constantly, until sauce has thickened, 30-60 seconds more.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Drain pickled carrot; stir in edamame and scallion greens.

Spread ponzu garlic crema on tortillas. Using a slotted spoon, divide beef between tortillas. Top with pickled carrot and edamame and sprinkle with sesame seeds. Serve.