Bulgogi - Korean barbeque beef

I love Bulgogi but have never tried making it myself.  Found 2 lb of flanken-cut beef ribs in the Commissary, so gave it a go.  
 
Marinade Ingredients:
 
1/2 cup lo-sodium soy sauce
1/4 cup brown sugar
1 Asian pear, peeled/grated (I believe this tenderizes the beef, and kudos to Harmon's for having them!)
3 cloves garlic, minced or crushed
1 Tblspn Mirin
1 Tblspn sesame oil
1 Tblspn grated fresh ginger
1 Tblspn sesame seeds
2 spring onions, minced
1 Tblspn gochujang (the recipe didn't have this, but I wanted some heat so added it; sriracha should work too)
 
Mix all together, then add the beef ribs.  I put them in a large bowl but a pan would've been easier to toss; I didn't have room in the frig currently for the pan.  Let it get friendly in the frig overnight.
 
Grill over a very hot fire, 2 minutes per side.  I undercooked mine, this is one dish you just have to cut into the meat to see how it's doing.
 

 

 
(note that I haven't managed to kill my basil plant yet, and it's August!!  )  Served with rice, kimchee and sliced tomatoes.  This was the best thing I've cooked this year, absolutely delicious.  One package of these ribs is enough for me for four meals, so a good deal too.  
Thanks for looking!