In a large bowl, combine the Asian pear purée, yellow onion purée, minced garlic, minced ginger, soy sauce, sesame oil, and brown sugar. Add the thinly sliced rib eye or sirloin, mixing until all the pieces are well-coated. Cover the bowl and chill in the refrigerator for at least 3 hours.

While the beef is marinating, whisk together the mayonnaise, gochujang paste, brown sugar, and salt in a small bowl until smooth. Set aside.

Heat a tablespoon of oil in a skillet over medium-high heat. Add the marinated beef in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through.

Prepare the Simplot fries according to package instructions until golden and crispy, about 20-25 minutes.

On a serving platter, layer the hot fries, top with the cooked bulgogi, sprinkle with green onions, and drizzle with spicy aioli. Serve promptly while hot.