Kong-Bul (Soybean Sprouts and Bulgogi)

Purée ¼ pear or apple, 8 garlic cloves, peeled, one ½" piece ginger, peeled, ¼ cup soy sauce, 2 Tbsp. sugar, 1 Tbsp. oyster sauce, 1 Tbsp. toasted sesame oil, and ½ tsp. freshly ground pepper in a food processor until mostly smooth. Transfer sauce to a large bowl and add ½ medium onion, thinly sliced, 4 scallions, cut into 1½" pieces, 1 carrot, peeled, cut into 1½"-long matchsticks, and 8 oz. thinly sliced boneless rib eye and toss with tongs to combine.

Arrange mixture in a large high-sided skillet, braising pan, or wide, shallow pot. Scatter 12 oz. soybean or mung bean sprouts, rinsed, on top, then spoon 2 Tbsp. gochujang (if using) over. Cover skillet, set over high heat, and cook until meat is cooked through and sprouts are tender, 7–9 minutes.

Uncover skillet and reduce heat to low. Toss meat mixture and sprouts together. Scatter 20 perilla, stems trimmed, leaves rolled, thinly sliced, on top and cook, uncovered, 2 minutes. Top with toasted sesame seeds and serve with steamed rice if desired.