In a medium bowl, combine pureed Asian pear, finely chopped yellow onion, minced garlic, grated ginger, soy sauce, and brown sugar. Add thinly sliced rib eye or top sirloin, coating well in the marinade. Cover and refrigerate for 3-4 hours or overnight.

Heat a skillet or grill over medium-high heat, drizzle with toasted sesame oil, and add marinated beef. Cook for 3-5 minutes until browned and caramelized, stirring occasionally.

In a separate bowl, whisk together mayonnaise, gochujang, minced garlic, brown sugar, and salt until smooth and creamy. Adjust gochujang to your spice preference.

Prepare frozen fries according to package instructions at 425°F for 20-25 minutes for crispiness, adding extra time if necessary.

Spread cooked fries on a baking sheet, top with bulgogi and mozzarella, and bake at 350°F for 5-10 minutes or until the cheese melts.

Remove from oven, let cool for a minute, drizzle gochujang aioli, and top with kimchi, green onions, cilantro, and sesame seeds. Serve hot.