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Heat a pan over medium-high heat. Add the beef mince and cook, breaking it up, until browned.
Add soy sauce, brown sugar, sesame oil, rice wine vinegar, ginger, garlic, and gochujang. Stir well and let simmer for 3–5 minutes until glossy and slightly sticky. Remove from heat.
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
If tortillas are stiff, lightly dip them in water. Cut each tortilla in half.
Spoon the beef mixture into the center of each tortilla half. Top with mozzarella and fold into triangles.
Place on the baking tray, sprinkle with a little extra mozzarella, and bake for 20–25 minutes until deeply golden and crisp.
Finish with sliced spring onion and a drizzle of chilli oil if using.