Empty the package of soy curls into a medium bowl. Fill the bowl with water until all of the soy curls are covered. Soak the soy curls for 10 minutes. Drain off the excess water and set the soy curls aside.
Prep the vegetables: peel the onion, garlic, ginger, carrot, and Korean pear. Using a peeler or a mandolin, slice the carrot into thin strips. Grate the pear on a box grater. Slice the onion and green onion into thin strips, and mince the garlic and ginger. Set the prepared vegetables aside.
Add the grated Korean pear to a medium bowl along with the minced ginger, garlic, soy sauce, coconut sugar, gochujang, sesame oil, black pepper, and salt. (DO NOT ADD THE BROWN SUGAR YET) Mix the ingredients together to form the marinade.
Add the soy curls, onion, and carrot to the marinade. Cover the bowl with a layer of plastic wrap pressed against the surface of the liquid. Add small plates over top of the marinade within the bowl to help keep the soy curls submerged. Transfer the bowl to the refrigerator to marinate for 30 minutes.
Once the soy curls have finished marinating, remove the bowl from the fridge. Strain out the soycurls and vegetables from the marinade by pouring the contents of the bowl out over a large collander or strainer set over a large bowl to catch the drippings. These drippings are the leftover marinade we will use to make the sauce.
Transfer the leftover marinade to a medium saucepan over medium-high heat, setting the strained soy curls and vegetables aside. Add the brown sugar to the marinade and stir. Bring the marinade to a boil. Lower the heat to an active simmer. Simmer the sauce for 20 - 25 minutes or until it has begun to thicken into a glaze, stirring frequently. You'll know the glaze is done when it is thick enough to coat the back of a spoon. Taste and adjust the seasonings as necessary.
Once the sauce has been cooking for about 10 minutes, start cooking the soy curls. Heat 1 tbsp of sesame oil over medium-high heat in a large pot (or wok). Once the oil is hot and shimmery (approx. 3 minutes), swirl it around to coat.
Add the strained soy curls and vegetables to the hot oil in the pan and stir frequently. Cook for 6 - 8 minutes, or until the vegetables have softened a bit and the onions are clear. Tip: Add a couple of tbsps of water every so often if you are ever finding the bottom of the pan is burning or sticking too much.
The sauce should be finished thickening around this time. When the sauce is ready, add it to the pan with the cooking soy curls and mix to combine. Cook the soy curls for 3 - 5 more minutes, allowing the sauce to carmelize and char on some of the pieces.
Add in the fresh green onions and a few pinches of sesame seeds. Stir to combine and turn off the heat.
Serve the bulgogi immeadiately over a bed of steamed rice and with a side of the pickled carrot salad. Leftovers will keep in the fridge for 5 - 7 days. Enjoy!