Thinly sliced ribeye marinated in soy, pear juice, garlic, and sesame oil, then grilled tableside over high heat with a caramelized edge. The sweetness from the fruit tenderizes the meat while balancing the savory umami from the marinade. Served with crisp lettuce wraps, ssamjang dipping sauce, and a spread of banchan like kimchi and pickled radish. Diners note the generous portions and how the meat stays juicy without excess fat.