Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For grab-and-go:

1. Cook the pasta for 1 minute less than the time indicated on the package. Drain and cool as directed.
2. Puree the pear, shallots, garlic, and ginger until smooth. Blend in the gochujang, soy sauce, sugar, and rice wine. Rub the marinade on the skirt steak and refrigerate for at least 2 hours.
3. To cook, remove the meat and pour the marinade into a pot. Bring it to a boil. Reduce by half. Set aside.
   Heat the sesame oil in saute pans and sear the steaks. Set aside, then thinly sliced the steaks.
4. Marinate the cucumbers with the rice wine vinegar just before using.

For each serving: If making ahead, mix the pasta with the reduced marinade. Portion 1 1/8 cups pasta and sauce into each bowl. Top as directed below.

If making to order:

1. Reheat 1 1/8 cups pasta in simmering water and drain. Add to a pan with 1 to 2 tablespoons reduced marinade and heat through. Twirl the pasta into a bowl.
2. Top the pasta with 2 ounces beef, 2 tablespoons cucumber, 2 tablespoons carrots, 2 teaspoons sambal, 2 teaspoons green onions, and garnish with 1/4 teaspoons sesame seeds.