Beef Bulgogi Bowls

1. Slice the beef 1/8 inch thick while it's partially frozen for easier slicing.
2. For the marinade, pour all marinade ingredients (Asian pear, low sodium soy sauce, diced onion, mirin, brown sugar, minced garlic, sesame oil, Gochujang, minced fresh ginger, black pepper) into a blender or food processor and pulse until smooth.
3. Place the sliced beef in a non-reactive container and pour the marinade over it, ensuring all the beef is thoroughly coated.
4. Cover the container with plastic wrap and refrigerate. Marinate well-marbled ribeye for 1-2 hours, and leaner meats for 4-6 hours or even overnight.
5. Preheat your flat rock griddle or similar cooking surface to medium-high heat.
6. Spray the grill with canola or another high-heat non-stick spray.
7. Spread the marinated meat on the grill in a single layer.
8. Griddle the beef for a couple of minutes on each side until done to your liking.
9. Remove the cooked beef from the heat and top with green onions and sesame seeds before serving.