For the Marinade, combine all the ingredients and add the veal. Refrigerate for 1 hour.
Remove the meat from the marinade.
Heat a griddle with 1-2 tbsp of oil and cook the veal on high, turning the pieces often until cooked through and slightly charred.
Combine all salsa ingredients and keep refrigerated.
Heat the tortillas over the open flame and keep warm, wrapped in foil.
Spread 1 teaspoon of gochujang on the tortilla and top with the bulgogi, then the salsa, avocado, sour cream, radishes, and garnish with scallions.