In a blender, combine soy sauce, pear, onion, brown sugar, garlic, ginger, and toasted sesame oil until smooth. Place thinly sliced beef steak in a sealed container and pour the marinade over the meat, ensuring it’s well coated. Seal tightly and refrigerate for at least 1 hour, or overnight for deeper flavor.

Preheat your grill or a large skillet over medium-high heat. Remove the beef from the marinade, letting excess drip off. Cook for about 6-8 minutes, turning occasionally, until the beef is cooked through and lightly charred on the outside.

In a mixing bowl, whisk together pureed pear, gochujang, doenjang (or miso), vinegar, soy sauce, brown sugar, tahini, and sesame seeds until well blended and smooth.

In a large serving bowl, combine baby kale, sliced cabbage, shredded carrot, avocado, kimchi, and sliced green onions. Toss gently to mix the ingredients.

Top the assembled salad with the cooked bulgogi and drizzle generously with the spicy tahini dressing. Toss gently to combine everything.