In a bowl, mix the grated pear or apple, soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, grated garlic, and black pepper.

Add the beef to the marinade and toss to coat. Let it sit for 20 minutes while the rice cooks.

Heat a large skillet until very hot.

Sear the beef in a thin layer, in batches if necessary, for 2-3 minutes per batch, until browned at the edges.

Build bowls with cooked rice, bulgogi beef, sliced cucumber, kimchi, sliced scallions, and toasted sesame seeds.

If using, top each bowl with a fried egg.

Finish with gochujang or chili crisp to taste.