Prepare taco shells: Heat canola oil in a pot to 375°F.

Fry wonton wrappers in a taco shell mold until crispy (about 5 minutes).

Drain fried shells on paper towels and let cool.

Make scallion slaw: Rinse scallions and soak in ice water for 5 minutes, then drain.

Combine scallions with rice vinegar, sugar, soy sauce, chile flakes, and sesame oil; marinate for 20 minutes.

Make bulgogi marinade: Process garlic and onions in a food processor until combined.

Add soy sauce, red wine, sesame oil, black pepper, pears, pineapple, and water to the processor; blend until combined.

Marinate beef: Pour bulgogi marinade over sliced rib eye and marinate for at least 10 minutes.

Cook bulgogi: Heat a large pan over medium-high heat.

Remove beef from marinade (draining excess) and cook until well-done (about 5 minutes).

Assemble tacos: Peel and slice the remaining pear.

Place kimchee and cooked beef into each taco shell.

Garnish with scallion slaw and sliced pears.