Prepare the Marinade: In a blender, combine the chopped pear, soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, mirin, and black pepper. Blend until the pear is completely puréed and the mixture is smooth.

Slice the Beef: If you haven't already, slice your partially frozen beef as thinly as possible against the grain. This is a crucial step for achieving tender Bulgogi.

Marinate the Beef: Place the sliced beef and sliced onions in a large bowl or a reusable silicone bag. Pour the marinade over the top and use your hands to gently massage it into the meat, ensuring every piece is well-coated.

Let it Rest: Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for the best flavour and texture. The longer it marinates, the more tender the beef will become.

Prepare for Cooking: When you're ready to cook, remove the beef from the fridge and let it sit at room temperature for about 20 minutes. This helps it cook more evenly.

Cook the Beef: Heat a large cast-iron skillet, grill pan, or BBQ over a high heat. You want it to be very hot. Add a tiny splash of neutral oil. What works best for me is cooking the beef in small batches to avoid overcrowding the pan, which would steam the meat instead of searing it.

Get a Good Sear: Place a single layer of beef in the hot pan. Let it cook for 1-2 minutes per side, until it's beautifully caramelised and cooked through. The thin slices cook very quickly!

Serve Immediately: As each batch is cooked, transfer it to a serving platter. Garnish the finished dish with chopped spring onions and toasted sesame seeds. Serve hot with your favourite sides.