Prepare the Beef: If you haven't already, slice the beef very thinly against the grain. A good tip is to place the beef in the freezer for 1 to 2 hours until firm but not frozen solid. This makes it much easier to achieve thin, uniform slices. Aim for slices about 2-3mm (1/8 inch) thick.

Make the Marinade: In a medium bowl, combine the soy sauce, sesame oil, brown sugar, honey, minced garlic, grated ginger, grated pear, and freshly ground black pepper. Whisk everything together until the sugar and honey are dissolved.

Marinate the Beef: Add the thinly sliced beef to the marinade. Gently toss the beef with your hands or tongs to ensure every slice is coated. Add the thinly sliced onion to the bowl as well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pear to tenderize the meat.

Prepare for Grilling/Cooking: If grilling, preheat your grill to medium-high heat. If pan-frying, heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon (15ml) of vegetable oil to the pan.

Cook the Bulgogi: Remove the beef and onions from the marinade, letting any excess drip off. You can discard the remaining marinade or reserve some of it to baste during cooking if desired (ensure it's boiled first for safety). Working in batches to avoid overcrowding the pan or grill, cook the beef for 2-4 minutes per side, until nicely browned and caramelized. The thin slices cook very quickly. Add the green onion pieces during the last minute of cooking.

Serve: Transfer the cooked Bulgogi to a serving platter. Garnish with toasted sesame seeds. Serve immediately with steamed rice, lettuce wraps, kimchi, and other Korean side dishes (banchan).