2 pounds rib eye beef, thinly sliced, or short ribs, or any cut of beef or pork really ¼ cup soy sauce 1 tablespoon sesame oil 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoon rice wine, or any white wine 1 tsp black pepper 2 tsp salt 1 pear or apple, pureedIf you're making bulgogi, slice the meat as thinly as possible. One trick is to put it in the freezer for about 15 minutes to half-freeze it for ease in slicing. Add meat to marinade mixture. Refrigerate for several hours, or overnight. Add some green onion or thinly sliced onions and pan-fry or grill. Serve with rice and kimchee or any other panchan (Korean side dishes), if you have it.