Beef with gochujang

I made this a week ago, the original recipe used cabbage, I will add cabbage next time. The recipe is from here.

Ingredients

-Cabbage wraps (for 2 people)
600g steamed cabbage
Steamed plain rice

-Ssamjang (enough to serve 6-8 people)
1 cup of Korean chili paste (Gochujang)
100g beef mince
1 tbsp sesame oil
4 tbsp grated Nashi pear (or Korean pear)
1 tbsp sesame oil
1 tbsp brown sugar
2 tbsp honey

-Marinade sauce for beef mince (mix these well)
1 tsp soy sauce
1 tsp brown sugar
1 tsp minced garlic
1 tsp sesame oil
2 tsp minced green shallots
little ground black pepper

Method
Marinade the beef mince with the marinade sauce, leave it for 5 minutes.
Pre heat the wok on high heat for 10-20 seconds then add 1 tbsp of sesame oil in the wok.
Add the marinade beef and stir it fast.
When the meat is nearly cooked add the pear and stir it.
Add the Gochujang and stir it occasionally for about 6-10 minutes on medium heat.
Add the sesame oil, sugar, and honey, then stir.
Turn the heat off.
Serve the Ssamjang (dipping sauce) with steamed cabbage and rice or you can make the roll then serve.

Note : When you serve the Ssamjang, you should scoop out an adequate amount for the size of the meal. You can store the rest of the sauce in a sealed container in the fridge. It should last for at least a month.