To a blender or food processor, add cubed Korean pear, onion, garlic, ginger, and water. Blend until smooth.
Optionally, use a cheese cloth to strain out the pulp and leave the juice in a large mixing bowl. To the juice, add light soy sauce, mirin, brown sugar, sesame oil, and black pepper. Add the thinly sliced beef, thinly sliced onions, and green onions. Mix and marinate for at least 8 hours or up to 24 hours.
Over high heat, add a tbsp of oil to a pan. Cook the beef bulgogi in batches until the water cooks out and the beef and onions are nicely caramelized, about 4-5 minutes.
Serve with freshly steamed rice and garnish with sesame seeds and chopped scallions.
Notes
KEY TIPS:Strain Your Marinade to Remove Pulp: This is a KEY step in making your marinade - so do not skip it! The blended marinade will have the pulp of all of your ingredients, which you do not want to use. (Otherwise, when you are cooking your Korean Beef Bulgogi, you'll also be cooking the pulp of onions, ginger, pear, etc.). Use a cheese cloth or a fine mesh strainer to strain the pulp into a large mixing bowl - you should be left with only the juices.Marinate for at least 4-8 hours (overnight is best)Avoid Over-Crowding When Cooking: Make sure to cook them in smaller batches to maintain the heat in your pan. Because the marinade has sugar from multiple sources (Korean Pear, Mirin, Brown Sugar), you will be able to caramelize your Korean Beef Bulgogi and get delicious crispy edges. If you cook in too large batches, the excess water will end up steaming/boiling your meat.
STORAGE
Marinated beef (not cooked)Refrigerator: 4-5 days in an air tight container in the refrigerator Freezer: 2-3 weeks in an air tight container or freezer safe bag in the freezer - I recommend portioning out your meat BEFORE freezing it; otherwise you will need to defrost all of it at once.Cooked beefRefrigerator: 2-3 days in an airtight container in the refrigerator