In a medium bowl, stir together the pears, sugar, soy sauce, sesame oil, garlic, ginger, salt, and pepper to taste until the sugar has dissolved. Add the beef and massage the marinade into the meat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 2 hours or up to overnight. The longer you marinate the beef, the better it will taste.
Preheat a gas or charcoal grill until very hot. Lightly brush the grates with vegetable oil. Shake any excess marinade off the beef and arrange the beef on the grill without crowding. Grill for about 30 seconds per side for rare, or longer, if you like.
If you’re using short ribs, cut the meat off the bones with kitchen shears. Transfer the meat to a platter and serve with the lettuce, perilla leaves (if using), rice, and spicy lettuce wrap sauce on the side. To assemble, put a lettuce leaf in one hand and top with a perilla leaf (if using), a spoonful of rice, a piece of beef, and some spicy scallion and red onion salad. Wrap the lettuce around the ingredients and enjoy.
Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Photography © 2016 by Jean Cazals. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.