Step 1

Trim 1 1/2 pounds ribeye steaks of any excess fat. Cut across the grain into 1/4-inch-thick slices. Place in a large bowl. Add 1 thinly sliced medium yellow onion and 4 chopped medium scallions.

Step 2

Blend 1 chopped peeled and seeded small Asian pear, 8 peeled garlic cloves, 1 (1-inch) piece peeled ginger, 1/2 cup tamari, 3 tablespoons granulated sugar, 2 tablespoons mirin, 2 tablespoons toasted sesame oil, 1 tablespoon toasted white sesame seeds, and 2 teaspoons black pepper together in a blender until smooth.

Step 3

Pour over the beef mixture and toss until evenly combined. Cover and refrigerate for at least 2 hours or up to 2 days.

Step 4

Heat 1 1/2 teaspoons of the canola oil in a large frying pan over high heat until shimmering. Using tongs, add half of the beef in an even layer. Cook undisturbed until the bottom of the beef is well-browned and the onions and scallions start to wilt, 2 to 3 minutes. Flip the beef and cook until the beef is cooked through and browned in spots, 2 to 3 minutes more.

Step 5

Using tongs, transfer the beef to a platter. Add the remaining 1 1/2 teaspoons canola oil to the pan and repeat cooking the remaining beef; discard the remaining marinade. Serve with steamed white rice, lettuce leaves for wrapping, and ssamjang.