I had attempted venison bulgogi before, but when I made venison bibimbap, I discovered another bulgogi sauce recipe that served as an excellent marinate for the bibimbap so I thought I'd try it as is. I made two batches—one used to marinate the thinly sliced venison steak overnight and the other as a sauce for serving. It was tasty! I wouldn't say this was better or worse than the other recipe I tried, but this is a bit sweeter with the inclusion of pears. It's been fun getting into Korean cooking, and the flavors work really well with our large (though slowly dwindling, finally) supply of venison!