Thinly sliced ribeye marinated in a sweet-savory blend of soy, pear juice, garlic, and sesame oil, then quickly grilled to lock in juices while developing a caramelized edge. This version stands out for its tender texture achieved through overnight marination that tenderizes the meat without overpowering its natural beefiness. Served with rice, fresh lettuce wraps, and a variety of banchan like kimchi and pickled radish for building ssam-style bites. The portion arrives generous enough for sharing, with flavors that build from sweet upfront to umami depth on the finish.