The Korean style marinade is awesome. Just don't marinade it for too long on tender cuts. The pear juice tenderizes the meat and over marinating would make it mushy.

Here's a recipe: http://www.maangchi.com/recipe/la-galbi
Or one from food52: http://www.food52.com/recipes/8674_korean_kalbi
Makes me hungry just looking at it.

You can incorporate minced asian pear into a Korean style marinade of kalbi barbecue. Key ingredients being soy, sesame oil and some ginger.

mistyeyed77, one thing to keep in mind is that asian pears (Pyrus pyrifolia) have a drastically different composition than their European cousins. European pears tend to be buttery, while asian pears have a much higher water content and have a crisp, grainy texture...closer to a non-juicy apple than normal pears. also, unlike other pears, they are firm when they are ripe, as opposed to the slight give you get on regular pears when they are ready to be eaten.

this being said, its probably best not to approach it like a regular pear and don't try to bake it. they are traditionally cored, sliced and eaten raw...but i personally love their texture chopped up into salads. it provides a nice crunch and doesn't have the intense fruit flavor of a regular pear, which would allow it to blend well into a salad with other fruits, cheeses and bitter greens. this rainbow chopped salad from Bon Appetit is a favorite of mine because its easy to make and it has a great combination of textures and flavors (and aside from the chopping its pretty easy to assemble). i hope this helps!

http://bit.ly/eu7pEp