Combine pear, garlic, soy sauce, gochugaru (if using), ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl with lid. Using a sharp knife, slice meat into very thin strips. Add the meat to the marinade and lighlty toss until the meat is coated. Let sit at room temperature 30 minutes, or in the refrigerator for up to 8 hours.

Heat 1 tbs. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of the meat from the marinade, letting the excess drip back into the bowl or bag. Place in the pan and cook in a single layer without moving until lightly browned, about 1 minute. Season with salt while cooking. Turn the meat and continue to cook, tossing occasionally, until cooked through and the edges are cripsy, about 3 minutes. Transfer to a plate to rest. Repeat with remaining 1 tbs. vegetable oil, remaining meat, and more salt. Serve topped with scallions.