In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, rice wine, sesame seeds, and black pepper. Stir until the sugar dissolves completely. Add the grated pear and mix well.

Pat the beef slices dry with paper towels. Add the beef to the marinade, tossing to ensure every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.

About 20 minutes before cooking, preheat your gas grill to high heat (450-500°F) or prepare a hot charcoal fire. Clean and oil your grill grates well to prevent sticking.

Remove the marinated beef from the refrigerator and let it sit at room temperature for 10 minutes. Remove the beef from the marinade, shaking off excess liquid but don't pat dry.

Working in batches to avoid overcrowding, lay the beef slices directly on the hot grill grates. Cook for 2-3 minutes per side, until you see beautiful caramelized edges and slight charring. The beef should develop a gorgeous mahogany color with darker spots where the sugars have caramelized.

Transfer the grilled bulgogi to a serving platter and let it rest for 2-3 minutes. Garnish with additional sliced green onions and sesame seeds. Serve immediately while still hot.