In a mixing bowl, combine Asian pear puree, brown sugar, garlic cloves, rice vinegar, tamari, ginger root, toasted sesame seeds, toasted sesame oil, and black pepper.

Whisk everything together until well blended. This marinade is the heart of your Korean BBQ, so make sure each ingredient gets to know its neighbors!

Choose your preferred meat—beef short ribs, pork belly, or chicken thighs work beautifully. Cut them into manageable pieces and then place them in a resealable plastic bag or a shallow dish. Pour your marinade over the meat.

Seal the bag tightly or cover the dish with plastic wrap, and let it sit in the refrigerator for at least 2 hours. If you have time, leaving it overnight deepens the flavor.

When you’re ready to grill, preheat your grill to medium-high heat. You want it hot enough to sear the meat but not so hot that it burns.

Remove the meat from the marinade and shake off excess. Place it on the grill, ensuring it has space to breathe.

Cook for about 4-5 minutes on each side, depending on thickness, or until you achieve that beautiful char and desired doneness. Use tongs to flip the meat, avoiding a fork to prevent juices from escaping.

Once grilled to perfection, remove the meat and let it rest for a couple of minutes. During this time, chop up some fresh veggies for toppings and prepare your lettuce cups.

Slice the grilled meat, serve on a platter, and offer lettuce leaves, rice, and all those flavorful sides.