Beef Bulgogi (aka Fire Meat)

1. Pour all marinade ingredients (grated Asian pear, low sodium soy sauce, diced onion, mirin, brown sugar, garlic paste, sesame oil, gochujang hot pepper paste, fresh ginger paste, and black pepper) into a blender or food processor and pulse until smooth.
2. Place the beef in a non-reactive container and pour the marinade over it. Ensure all of the beef is thoroughly coated.
3. Cover with plastic wrap and refrigerate. For well-marbled ribeye, marinate for 1-2 hours. For leaner meats, marinate for 4-6 hours or even overnight.
4. Preheat your Traeger Flatrock (or other griddle/grill) to medium-high heat.
5. Spray the grill with canola or other high-heat non-stick spray.
6. Spread the marinated meat on the grill, keeping the pieces in a single layer.
7. Griddle for a couple of minutes on each side until done to your liking.
8. Remove from heat and top with fresh green onions and toasted sesame seeds.
9. Serve hot with rice and your favorite banchan and toppings.