Start by placing your boneless rib eye steak in the freezer for about 30 minutes; this makes it easier to slice.

Once slightly firm, slice against the grain into ¼-inch thick pieces using a sharp knife.

In a medium mixing bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Stir vigorously for about 2-3 minutes until well blended.

Transfer the sliced beef into a resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish tightly, then refrigerate for at least 2 hours, or ideally overnight.

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Add marinated beef slices in batches, cooking for 2-3 minutes on each side until charred and browned.

Once cooked, transfer the beef to a serving platter and sprinkle fresh green onions and toasted sesame seeds on top. Serve immediately with steamed rice and side dishes.