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In a bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. I found that using the shredded steak that I really need to massage it around to make sure all the steak was getting covered with the marinade.
Heat 1 tablespoon vegetable oil in a cast-iron or heavy bottom grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until it starts to brown. I left a little pink in the steak to make sure it did not get chewy and overcooked.
Serve immediately. I like to serve this over rice, you could also add some sauteed veggies to the plate as well. Garnish with green onions and sesame seeds, if you’d like.