Korean-Inspired Beef Bulgogi Bowls with Sesame Vegetables

Slice 2 pounds of flank steak against the grain into thin strips (about 1/8-inch thick). Place in a large bowl.

Prepare the marinade: In a blender, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1 peeled and chopped Asian pear, 2 tablespoons sesame oil, 6 minced garlic cloves, 2 tablespoons grated ginger, 2 tablespoons rice vinegar, 1 tablespoon gochujang, and 1/2 teaspoon black pepper. Blend until smooth.

Pour the marinade over the beef, mix well to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours for more flavor).

While the beef marinates, prepare the rice: Rinse 3 cups jasmine rice until water runs clear. Cook according to package instructions.

Prepare the vegetables: Cut 1 head of broccoli into florets, julienne 3 carrots, slice 2 red bell peppers into strips, slice 8 ounces of shiitake mushrooms, and chop 1 bunch of green onions (reserve some for garnish).

In a large wok or skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the broccoli and stir-fry for 2 minutes. Add 1 tablespoon water, cover, and steam for 1 minute.

Add the carrots and bell peppers to the wok and stir-fry for 3 minutes. Add the mushrooms and continue cooking for 2 minutes.

Drizzle 1 tablespoon sesame oil over the vegetables, add half of the green onions, and sprinkle with 2 tablespoons sesame seeds. Toss to combine, then transfer to a serving dish and keep warm.

In the same wok, heat 1 tablespoon vegetable oil over high heat. Working in batches to avoid overcrowding, stir-fry the marinated beef for 2-3 minutes per batch until browned and slightly caramelized.

Return all cooked beef to the wok, add any remaining marinade, and simmer for 2 minutes until slightly thickened.

To serve: Divide the rice among 6 bowls. Top with beef bulgogi, sesame vegetables, a spoonful of kimchi, and garnish with the remaining green onions and 1 tablespoon sesame seeds.

Drizzle with additional sesame oil if desired and serve immediately.