Thinly slice your beef and chop your onions, and add to a large mixing bowl

Dice the pear and add it to a blender, along with the soy sauce, sesame oil, brown sugar and crushed garlic cloves. Whizz until smooth. Pour the marinade over the beef, and combine until the marinade is evenly distributed.

Cover and leave in the fridge overnight (or at least 4 hours if you're short on time)

Take the beef out 20 minutes prior to cooking. Heat a skillet or barbecue on medium-high heat and add the cooking oil.

Add the beef and onions in a single layer and quickly sear until cooked to your liking. Do not overcrowd the pan or add any excess liquid from the marinade- the beef will go soggy rather than caramelising. You may need to cook the beef in several batches

Once the beef is cooked, set aside and sprinkle over with the toasted sesame seeds, tossing until the beef is evenly coated

Add the remainder of the marinade to a clean skillet on medium heat. Heat until lightly simmering, then add the enoki mushrooms and stir-fry for 3 minutes or until lightly wilted. Remove enoki mushrooms and set aside

Add torn kale leaves onto the pan of simmering sauce and lightly toss until leaves are evenly coated. Saute for 3 minutes or until lightly wilted. Remove from heat and set aside

Shred the zucchini and carrots

If you'd prefer this served on steamed rice, lay down a layer of rice as the base

Arrange the vegetables and bulgogi beef over the top. Add some kimchi or pickled vegetables to the side.

Optional: if adding an egg, fry or soft-boil an egg and add over the top

Add the ingredients for the Gochujang Sauce in a small bowl, add the warm water and whisk until dissolved

Drizzle the sauce over the top when ready to serve