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Make the marinade by adding the soy sauce, sesame oil, ginger, and garlic to a bowl and stirring until evenly combined. Set aside.
Slice the beef into thin strips and then add to the bowl with the marinade. Cover and leave to marinate for at least 2 hours.
Meanwhile, mix the gochujang with the mayonnaise so it’s evenly combined in a spicy mix. Set aside.
Prep the veg by finely slicing the white onion, spring onion and carrot. Thinly slice the iceberg lettuce.
Now mix the yoghurt and flour together and knead for a couple of minutes until it’s a smooth dough. Allow to rest for 30 minutes.
Roll out the dough into circular shapes and cook in a hot, dry pan until browned on one side, then turn and cook the other side until golden.
In a hot pan or wok, fry the marinated beef strips until they start to colour, then add the vegetables. Cook for a few minutes until the beef and veg are just cooked (the carrots should still have some crunch).
Plate up on the wraps and dress with plenty of gochujang mayo. Then get ready for a bite of something truly special.