Thin-slice beef using ribeye or sirloin, freezing for 30 minutes for easier slicing
In a bowl, mix together pear, onion, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang to create the marinade
Marinate the beef for 30 minutes to overnight
Heat a grill or pan to high heat and cook the beef in batches without overcrowding, allowing the meat to caramelize
Serve in a bowl with steamed rice, radish kimchi, cabbage kimchi, and fried egg
Top with sesame seeds and scallions
