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Prepare the sauce by blending the Asian pear, garlic, soy sauce, mirin, brown sugar, gochujang, and sesame oil.
In a large skillet or wok, cook the ground beef over medium-high heat, breaking it up as it cooks, until browned and cooked through.
Add the sliced onions and green onions to the beef and cook for 2-3 minutes until softened.
Pour the sauce over the beef and vegetables and stir to combine. Cook for 2-3 minutes until the sauce thickens slightly.
Serve the beef bulgogi hot, garnished with sesame seeds and additional green onions if desired.