Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice into 1/4-inch thick slices.
In a bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Stir until well mixed.
Place marinade and steak in a 1 gallon Ziploc bag; marinate for at least 2 hours to overnight in the fridge, turning the bag occasionally.
Heat 1 tablespoon vegetable oil in a pan over medium-high heat.
Working in batches, add steak to the pan in a single layer until cooked through, about 2-3 minutes per side.
Serve over rice. Garnish with green onions, sesame seeds, and Classic Kimchi.
Enjoy!
Notes
If the beef is already tender, you will only need 15 minutes to 2 hours of marinating to add a good amount of flavor. If the beef still needs tenderizing, meat should soak in the marinade for at least 4 hours.
