1. Bulgogi Beef: Combine all ingredients except beef in a bowl. Add beef to the marinade, stirring to coat. Cover and refrigerate for at least 8 hours.
2. Meanwhile, prepare Tomato-corn Salsa: Combine all ingredients in a bowl. Cover and refrigerate until needed, for up t0 3 days.
3. Prepare the Lime Crema by combining all the ingredients in a bowl. Transfer to a squeeze bottle and refrigerate for up to 3 days.
4. Prepare the Tostadas: Heat oil in a deep wok or frying pan over high heat to a temperature of 400°F. Add tortillas, two at a time, and deep-fry for 2–3 minutes, until crisp and golden brown. Using metal tongs, transfer to a plate lined with paper towel to drain. Season with salt. Repeat with the remaining tortillas. Set aside, keeping warm.
5. Cook the Bulgogi Beef: Remove the meat from the marinade and set aside; discard the marinade. Heat 2 tablespoons of the oil used to cook the Tostadas in a separate nonstick frying pan over medium-high heat. In two batches, gradually add the beef strips to the pan and cook for 1 minute. Turn strips over and cook for another minute, until beef is cooked to medium. Using a metal slotted spoon, transfer to a plate lined with paper towel to drain.
6. To assemble, for each fried tortilla, place lettuce on each, and, then top each with  avocado slices,  some of the kimchi, warm Bulgogi Beef strips, and Tomato-corn Salsa. Drizzle with the Lime Crema and garnish with spring onions, cotija, sesame seeds, and cilantro. Serve immediately with lime wedges and radishes.

Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.