In a bowl, combine brown sugar, reduced sodium soy sauce, sesame oil, crushed red pepper flakes, and ground ginger to create a rich marinade. In a large cast iron skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Then, add in 8 ounces of ground beef, cooking for 3-5 minutes until browned. Drain excess fat and stir in the sauce mixture, letting it simmer for another 2 minutes.

After cooking the beef, keep the skillet on medium heat and add 1 tablespoon of sesame oil. Toss in the chopped kimchi along with 1 teaspoon of sugar. Stir the mixture continuously for about 3-5 minutes, or until the kimchi becomes caramelized and starts to soften.

In a small bowl, mix together ½ cup of mayonnaise, 2 tablespoons of Sriracha, and the juice of half a fresh lime. Stir well until smooth and fully combined, adjusting the sriracha to taste based on your heat preference.

Warm the 12 mini flour tortillas in a dry skillet or in the microwave for 10 seconds each. On each tortilla, spoon a generous amount of the seasoned ground beef mixture first, followed by a scoop of the caramelized kimchi. Top with diced red onion and fresh cilantro leaves. Finally, drizzle with the creamy Sriracha mayo and sprinkle with sesame seeds before serving.