In a large bowl, whisk together tamari, grated pear, garlic, onion, sesame oil, brown sugar, and black pepper. Add the sliced beef, toss to coat, and marinate at least 30 minutes (or up to overnight in the fridge).
Heat a large skillet or griddle over high heat until very hot. Working in batches to avoid crowding, cook the beef 1-2 minutes per side until caramelized at the edges.
Transfer cooked beef to a plate and tent loosely with foil while you finish the remaining batches.
Scatter green onions and sesame seeds over the beef.
Serve the beef alongside lettuce leaves, letting everyone wrap their own with a dab of gochujang or ssamjang.
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