Step 1

In a large bowl, mix the beef or pork, ginger, garlic, gochuang, sesame oil, sugar, soy sauce and black pepper. Cover and marinate, in the refrigerator, at least 2 hours and preferably overnight.

Step 2

Heat a large heavy-bottomed pan or cast-iron skillet over high heat with the vegetable oil. When shimmering hot, saute the diced onions for about 4 minutes, stirring constantly, or until soft. Add the marinated meat and saute, stirring, just until fully cooked through, 5 to 7 minutes. Drain any residual fat, if needed.

Step 3

While the meat cooks, toast the buns.

Step 4

Divide the meat and place it into the buns. Serve, ideally with pickles and shredded iceberg lettuce.

Step 5

Make the cure mix: In a small bowl, stir together the salt and 1 1/2 teaspoons of the sugar.

Step 6

Make the kimchi marinade: Add the pear, gochugaru, fish sauce, garlic, ginger and remaining 2 tablespoons sugar to a blender and blend until smooth.

Step 7

In a large pickling jar or lidded container, combine the cucumber and the cure mix; let sit for 15 minutes. Drain excess liquid, then add 1 cup of the kimchi marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 1 week in the refrigerator.