Step 1

To a blender or food processor, add cubed Korean pear, onion, garlic and ginger. Blend until smooth.

Step 2

Optionally, use a cheese cloth to strain out the pulp and leave the juice in a large mixing bowl. To the juice, add light soy sauce, mirin, brown sugar, sesame oil, and black pepper. Add the thinly sliced beef, thinly sliced onions, and green onions. Mix and marinate for at least 8 hours or up to 24 hours.

Step 3

Over high heat, add a tbsp of oil to a pan. Cook the beef bulgogi in batches until the water cooks out and the beef and onions are nicely caramelized, about 4-5 minutes.

Step 4

Serve with freshly steamed rice and garnish with sesame seeds and chopped scallions.