Slice the beef and transfer to a mixing bowl or deep plate. Next, prepare the marinade by adding the pear, onion, 4 cloves garlic, ginger, soy sauce, brown sugar, black pepper, and sesame oil to a food processor or blender. Blend until you have a smooth purée. Pour the marinade over the beef, topping the whole mixture with half of your chopped scallions and all of the sliced carrot. Stir thoroughly and let marinade for at least an hour, preferably overnight.
When the beef is done marinating, heat a cast iron skillet over high heat. The beef will cook in about 3 batches; Use 2 tablespoons of oil per batch.
When the cast iron skillet is searing hot, lay pieces of beef in one layer to cover the pan. Let fry until crisped and caramelized, then flip and let fry again. The whole process takes 1-2 minutes per batch. Transfer to a plate. You'll probably have to scrape the pan in between batches, as the marinade crusts up the pan. Be sure to reheat the pan between batches!
When all the bulgogi is cooked, assemble the bowls. Add a generous heap of rice to each bowl (this recipe serves 4-6 people). Top with the bulgogi, kimchi, garlic, Shishito peppers, and your reserved chopped scallions. Serve with additional kimchi on the side and ssamjang paste to taste (just shmear a little of this on the beef as you eat it). You can also sprinkle toasted sesame seeds over the top, if using. Enjoy this one guys!