Bulgogi (Korean Barbecued Beef) Lettuce Wraps

Heat a nonstick pan at medium-low for about 30 seconds. Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes. Set aside.

Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil and toasted sesame seeds. Stir until the sugar has more or less dissolved.

Add meat, tossing to coat. Marinate for 30 minutes or up to overnight.

Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred. You want that nice glossy brown look, not the sweaty grayish look.

Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves. To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy.

NOTE: Thin slices burn quickly. Slight charring is desirable, but you still want the meat to be pliable.