Start by freezing the boneless ribeye steak for about 30 minutes for easier slicing. Cut into ¼-inch thick slices.

In a large bowl, blend together the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Whisk until smooth.

Place the sliced steak into a gallon-size Ziploc bag, pour in the marinade, seal the bag, and massage the marinade into the beef. Refrigerate for at least 2 hours or overnight.

Heat a cast iron grill pan over medium-high heat and add 1 tablespoon of vegetable oil. Add the marinated beef in a single layer and cook for 2-3 minutes until caramelized.

Transfer the cooked beef to a serving platter and garnish with green onions and sesame seeds. Serve hot with rice or in lettuce wraps.