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 it is very hot.

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

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

If desired, add a fried egg to each bowl.

Finish with gochujang or chili crisp to taste.