Combine teriyaki sauce, applesauce, 5 cloves minced garlic, 1.5 teaspoon fresh minced ginger. In a shallow, covered dish, pierce steak repeatedly with a knife to let all the marinade in. Pour marinade over top, cover and refrigerate 8-24 hours.
Fire up your grill to Medium High heat. Cook the marinated steak until 145F, basting with leftover marinade as you go. Let rest for at least 5 minutes before slicing thinly on the bias, then cutting into small pieces.
Make the avocado mash by combining avocado, remaining ginger, remaining garlic, jalapeno, soy sauce, rice wine vinegar, gochujang, sesame oil, the juice of a lime and ½ of a mango, minced. Season with salt to taste.
Prepare remaining condiments. Chop kimchi. Chop green onions. Slice remaining mango. Roughly cut cilantro. Quarter last lime.
Heat tortillas in sautee pan with oil. We like ours nice and golden brown.Assemble tacos using avocado mash, thinly sliced steak, a handful of kimchi, a few slices of mango, a drizzle of each gochujang and yum yum sauce, and a sprinkling of each green onions and cilantro. Serve with a lime wedge.Stuff your face and repeat!!