In a medium bowl, whisk together the light brown sugar, reduced sodium soy sauce, toasted sesame oil, freshly grated ginger, and crushed red-pepper flakes until combined.

In a large skillet, heat vegetable oil over medium-high heat and sauté minced garlic until fragrant, about 30 seconds.

Add ground beef, breaking it apart while cooking for 5-7 minutes until browned. Drain any excess fat, stir in the sauce, and simmer for an additional 2 minutes until well-coated.

In the same skillet, add a little more vegetable oil if necessary and heat over medium heat. Toss in the chopped kimchi along with more sesame oil and a sprinkle of sugar. Cook for 4-5 minutes until slightly caramelized.

In a small bowl, combine mayonnaise with the Sriracha, stirring until smooth and creamy. Set aside.

Preheat your oven to 400°F (200°C). On a large baking sheet, spread tortilla chips in a single layer. Generously top with the cooked Korean beef mixture and a blend of cheeses.

Bake for about 5-6 minutes or until the cheese is melted and bubbly.

Once out of the oven, top with caramelized kimchi and drizzle with Sriracha mayo. Garnish with chopped cilantro leaves and sesame seeds.