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Make the marinade. Add the gochujang paste, garlic, ginger, soy, vinegar, sesame oil, sugar, and pepper into a bowl and mix together well. Add the chilli flakes now if you want extra heat (this is optional).
Cut the beef steaks into large even strips 3cm thick. Add these to the marinade and stir well to ensure all of the beef is coated. Cover and refrigerate for 2 hours.
Peel and slice the onion then peel and core the pear and cut it into chunks. Place these in the slow cooker.
Sprinkle the cornflour over the onion and pear and stir through.
Add the marinated beef to the slow cooker, then pour in the apple juice and stir. Try to submerge the beef as much as possible. At this point the liquid will not be able to cover the beef entirely but as the meat, onion and pear cook they will release more juice and a glossy sauce will develop which will coat the beef.
Cook on low for 6 hours or high for 4 hours. Serve with freshly cooked jasmine rice or noodles.