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Pat the beef dry and season with salt and pepper on all sides.
In a large skillet, heat a bit of sesame oil over medium-high heat. Sear the beef until browned on all sides. This locks in the flavor.
In a bowl, combine soy sauce, gochujang, sesame oil, garlic, ginger, honey, and grated Korean pear. Stir until smooth.
Place the seared beef into a slow cooker, Dutch oven, or heavy pot.
Pour the sauce over the beef, ensuring it’s well-coated.
Add the sliced onions, carrots, potatoes, and Korean radish around the beef.
For slow cooker: Cook on low for 8 hours or high for 4-5 hours.
For stovetop: Simmer on low heat for 3-4 hours, covered, checking occasionally to ensure it doesn’t dry out.
Transfer the beef to a platter and arrange the vegetables around it. Spoon the sauce over the top for added flavor.
Garnish with green onions and sesame seeds.