Freeze the meat for 30 minutes before slicing. Combine the grated pear, Kikkoman Soy Sauce, Kikkoman Sesame Oil, ginger, red pepper flakes and sugar in a large re-sealable plastic bag. Using a sharp knife, slice meat into very thin strips. Add the meat to the marinade, seal bag, and mix everything together until evenly coated. Let sit at room temperature for at least 1 hour, or chill in the refrigerator for up to 8 hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3-4 minutes total. Transfer to a plate. Repeat with remaining 1 tablespoon vegetable oil, remaining meat, and more salt.

To make the scallion salad, combine the scallions, cilantro, Kikkoman Sesame Oil, Kikkoman Rice Vinegar and sesame seeds in a medium bowl. Toss to combine. Season with salt as needed.

Serve the Bulgogi with lettuce cups, steamed white rice and the scallion salad. Assemble lettuce wraps as needed.