Bulgogi with lettuce wraps

Trim excess fat from the ribeye and slice it close to an eighth of an inch thick or thinner.

Cut the slices in half into thin strips, cleaning out any hard internal fat.

Top the beef with soy sauce, brown sugar, mirin and black pepper.

Grate in the garlic and add the sesame oil and honey.

Grate in the pear pulp, add the sliced white onion and toss to combine.

Marinate in the fridge about 20 minutes.

Slice the kimchi into thin strips.

Cut the top and base off the lettuce, leaf it out, wash and spin dry, and hold under a damp paper towel.

Heat a 12 inch nonstick pan over medium high and spread the beef out for maximum pan contact.

Leave undisturbed at least two minutes so the liquid sizzles off and the pan recovers, then flip.

Cook another two minutes or so, stirring every 30 seconds, until browned and the cooking liquid has evaporated.

Toss in the scallion tops to wilt, then take the pan off the heat and sprinkle with sesame seeds.

Build the wraps: ssamjang smeared inside a lettuce leaf, a scoop of rice, a few ounces of bulgogi and the pickled cucumbers.