Spicy Korean Beef Bulgogi Bowls with Sesame Cucumber Salad

Slice the beef against the grain into thin strips, about 1/8 inch thick. Place in a large bowl.

Make the bulgogi marinade: In a blender, combine 1/3 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon gochujang, 3 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 peeled and chopped pear. Blend until smooth.

Pour the marinade over the beef, add 2 chopped green onions, and mix well to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

While the beef marinates, rinse 1 1/2 cups rice under cold water until water runs clear. Cook according to package instructions, about 15-20 minutes.

Prepare the sesame cucumber salad: Slice 1 English cucumber into thin rounds. Place in a bowl and sprinkle with 1/2 teaspoon salt. Let sit for 10 minutes, then squeeze out excess moisture.

In a small bowl, whisk together 2 tablespoons rice vinegar, 1 teaspoon honey, 1 tablespoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon red pepper flakes.

Pour the dressing over the cucumbers, add 2 thinly sliced green onions and 2 teaspoons sesame seeds. Toss to combine and refrigerate until ready to serve.

Julienne 2 carrots into matchstick-sized pieces and set aside.

Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. When the oil is hot, add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding).

Cook the beef for 2-3 minutes, stirring occasionally, until the edges are caramelized and the beef is just cooked through. Remove from heat.

To assemble the bowls: Place a portion of cooked rice in each bowl. Top with the bulgogi beef, julienned carrots, and a portion of the sesame cucumber salad.

Garnish with remaining sesame seeds, green onions, and an additional drizzle of 1 tablespoon gochujang mixed with 1 tablespoon water for extra spice if desired.