Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have 2 TBSP. Zest lime until you have 1 tsp; quarter lime. Place carrots in a medium bowl. In a small pot, combine vinegar, 2 tsp sugar, 2 TBSP water, and 1/2 tsp salt. Heat to boiling over high heat. Once boiling, carefully pour into bowl with carrots. Add a squeeze of lime juice. Let sit, stirring occasionally, until ready to serve.

Wipe out pot used for pickling liquid. Heat a drizzle of oil in same pot over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant, 1-2 minutes. Add rice, 11/4 cups water, and a large pinch of salt. Bring to a boil, then cover and lower heat. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add cabbage, remaining ginger, salt, and pepper. Cook, stirring occasionally, until softened, 3-4 minutes. Turn off heat; transfer to a second medium bowl.

Heat a drizzle of oil in same pan over medium-high heat. Add beef, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully pour out and discard any excess grease, then reduce heat to medium. Add bulgogi sauce and cabbage. Cook, stirring, until liquid has slightly reduced, 1-2 minutes. Turn off heat; season with salt and pepper.

In a small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, 1 packet sriracha, 1 TBSP water, salt, and pepper. Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds. Set aside half the beef mixture, then divide remaining mixture among tortillas. Top with half the pickled carrots. Drizzle with crema. Sprinkle with scallion greens.

Fluff rice with a fork, then stir in 1 TBSP butter, a squeeze of lime juice, remaining lime zest, salt, and pepper. Divide rice, remaining beef mixture, and remaining pickled carrots between 2 reusable containers. Pack 1 packet sriracha with each container. When ready to eat, microwave on high until warmed through, 2-3 minutes. Drizzle with sriracha as desired.