Korean Bulgogi

Directions

1. Stir together soy sauce, sesame oil, garlic, ginger, grated pear, brown sugar, and gochujang in a medium mixing bowl.  
2. Add thinly sliced pork to marinade and stir to coat. Cover and refrigerate for 2 hours. Before cooking, set bowl out at room temperature for 30 minutes.  
3. Drain and discard marinade from pork. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add pork in a single layer, working in two batches.  
4. Cook for 3 minutes without stirring. Toss with tongs and cook for 5-7 minutes longer, stirring occasionally. Edges of pork should be crispy and center cooked through.  
5. Transfer to a serving plate and repeat with remaining pork, adding remaining oil to skillet if needed. Return cooked pork to skillet and toss to coat with sauce from skillet. Serve hot garnished with chopped green onion.