1. Prepare the Bulgogi Marinade:

1. • Combine 2 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp gochugaru, 1/4 cup chopped green onions, and 1/2 grated pear/apple.
   • Mix until sugar dissolves. Marinate beef slices for at least 2 hours, preferably overnight.

2. Prepare the Galbi Marinade:

   • Combine 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 3 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup grated pear/apple, 2 tbsp rice vinegar, and 1 tbsp gochujang.
   • Mix well and marinate beef short ribs for at least 4 hours, preferably overnight.

3. Prepare the Grill:

   • Preheat a tabletop grill or cast iron pan to medium-high heat.
   • If using charcoal, let coals burn down to even, glowing heat.
   • Place a small bowl of water near the grill to keep meat moist.

4. Grill the Bulgogi:

   • Lay marinated beef slices on the grill.
   • Grill for 1-2 minutes per side, turning until both sides are charred and beef is cooked through.

5. Grill the Galbi:

   • Place marinated short ribs on the grill.
   • Grill for 4-5 minutes per side, basting with extra marinade as they cook, until tender and caramelized.

6. Assemble the Ssam (Wraps):

   • Place a lettuce leaf on your plate.
   • Add grilled meat, garlic, pickled radish slices, and a dollop of ssamjang or gochujang.
   • Wrap it up like a burrito.

7. Serve with Banchan:

   • Serve with kimchi, pickled radish, and steamed rice on the side.

8. Enjoy the Meal:

   • Gather around the table and enjoy grilling, wrapping, and sharing the flavors with friends and family.