Prep and marinate the Bulgogi:

• Trim excess fat from the ribeye steak and slice it thinly, about 1/8 inch thick or thinner.
  
• Cut the slices in half into long thin strips and remove any internal hard fat.
  
• In a bowl, combine the beef strips, soy sauce, brown sugar, Mirin, black pepper, grated garlic, sesame oil, honey, and pear pulp. Mix well.
• Add the thinly sliced white onion and toss everything to combine.
• Marinate the beef in the fridge for about 20 minutes.

Prepare the Crunchy Toppings (banchan):

Kimchi:

• Slice the kimchi into thin strips for easy serving

Oi Muchim (Spicy Quick-Pickled Korean Cucumbers):

• In a bowl, combine the sliced cucumbers and salt, and toss to combine. Let it sit for 10 minutes.
• Drain off the excess water from the cucumbers.
• Add the sliced scallions, garlic, sesame seeds, sugar, rice vinegar, sesame oil, and Gochugaru. Stir to combine and let it marinate until ready to serve.
  
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Pickled Daikon Radish and Carrot:

• In a saucepan, combine water, rice vinegar, white distilled vinegar, sugar, and salt. Bring it to a simmer.
• Use a julienne peeler to shred the carrot and grate the daikon radish.
• Drop the shredded carrot and grated daikon radish into the simmering brine. Stir and let it sit off the heat for about 10 minutes.
• Once cooled, the pickled daikon radish and carrot are ready to serve.

Prep the lettuce:

• Clean and prepare the green leaf lettuce leaves by removing the top and base.
• Wash the lettuce leaves and spin dry.
• Cover the lettuce leaves with a damp paper towel until ready to serve.

Cook the Bulgogi:

• Heat a non-stick pan or cast iron over medium-high heat.
• Once the pan is hot, add the marinated beef. It will steam initially before searing.
• Spread the beef evenly in the pan and let it sit undisturbed for at least 2 minutes.
• Flip the beef to cook the other side. Continue cooking for another 1-2 minutes, stirring every 30 seconds, until the beef is well browned, the cooking liquid is evaporated, and the onions are softened.
• Add the tops of two bunches of scallions (about 20 grams) and toss to wilt them.
  

To serve:

• Sprinkle the cooked bulgogi with sesame seeds.
• To assemble the lettuce wraps, smear some ssamjang on the inside of each lettuce leaf.
• Add a scoop of cooked rice, a few ounces of bulgogi, and a couple of the crunchy toppings (kimchi, oi muchim, or pickled daikon radish and carrot).