Easy Beef Bulgogi (Korean BBQ)

First, slice the rib-eye steak against the grain into thin strips, about 1/4 inch thick. This ensures the meat stays tender after cooking.

In a medium bowl, combine the sliced beef with the marinade ingredients: light soy sauce, brown sugar, minced garlic, chopped ginger, sesame oil, salt, pepper, gochujang, miso paste, and honey. Add the chopped spring onions and the chunked Asian pear.

Use your hands to gently massage the marinade into the beef, ensuring every piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

While the beef marinates, prepare your serving dishes. Halve the Little Gem lettuces lengthwise and arrange them on plates. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden. Set aside.

Heat a large skillet or wok over medium-high heat. Add a small amount of oil and let it get hot. Add the marinated beef in a single layer, cooking in batches if needed to avoid overcrowding.

Cook the beef for 2-3 minutes per side, stirring occasionally, until it's browned and cooked through. The sugars in the marinade will caramelize nicely.

Remove the cooked beef from the pan and let it rest for a minute. Spoon the beef over the prepared lettuce cups. Drizzle with any remaining juices from the pan and sprinkle generously with the toasted sesame seeds. Serve immediately while hot.