1. Warm bulgogi briefly in a skillet until just sizzling and transfer to a shallow bowl (keep the juices).

2. Place sauces in ramekins; swirl a little gochujang on top of the mayo for a restaurant look.

3. Arrange nori crisps and rice crackers in generous piles for scooping and wrapping.

4. Add kimchi and pickled radish in small bowls to contain brine; fan cucumber slices nearby.

5. Top the warm bulgogi with scallions and sesame seeds and invite guests to build bite-size stacks.