Thinly slice the rib-eye. Then grate the pear, garlic and ginger. In a medium bowl, mix the meat with the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Let the meat marinate in the refrigerator for at least 2 hours and preferably overnight.
Light the Acacia charcoal and Binchotan and fully open the slides of the Shichirin. Make sure the Shichirin is thoroughly hot and place the Yakitori bars on the Shichirin.
Skewer the meat onto the BBQ skewers and grill for a few minutes per side. Top the bulgogi (rib-eye) with the toasted sesame seeds and serve with rice, lettuce and some chopped spring onion.