Korean Barbecue (Bulgogi)

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1/3 cup Asian sesame oil

1/2 cup soy sauce

1 heaping tablespoon sugar or more, depending on taste

5 garlic cloves, minced

1/2 teaspoon freshly ground black pepper

1 tablespoon mirin (Japanese rice wine, see notes)

Pinch of myulchi dashida (anchovy-flavor soup stock, see notes), optional

6 green onions: white portion finely chopped, green portion coarsely chopped into 1-inch slivers

1/2 small yellow onion, cut into 1/2-inch wedges

1/2 Asian pear, peeled, cored and chopped

2 teaspoons toasted sesame seeds

1 pound boneless beef rib-eye, thinly sliced (see notes)

Steamed rice

Large red-leaf or green-leaf lettuce leaves

Gochu jang (Korean hot red pepper paste, see notes)

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