Slice the beef: Freeze the steak for 20 to 30 minutes to firm it up. Slice very thinly against the grain. Aim for paper-thin pieces so they sear fast and stay tender.

Make the marinade: In a bowl, whisk soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear or apple, and gochujang. Stir in the white parts of the green onions.

Marinate: Add the beef to the marinade and toss to coat. Cover and chill for at least 20 minutes and up to 24 hours. The longer it sits, the deeper the flavor.

Cook the rice and prep toppings: While the beef marinates, cook rice and prep veggies. Keep everything ready so you can serve immediately after cooking.

Get the pan hot: Heat a large cast-iron skillet or wok over medium-high until very hot. Add 1 tablespoon of oil and swirl to coat.

Sear in batches: Working in batches, add a single layer of beef and let it sear for 1 to 2 minutes before stirring. Cook another 1 to 2 minutes until edges caramelize. Avoid crowding or the beef will steam instead of brown.

Glaze and finish: As you cook each batch, spoon in a little of the leftover marinade (about 1 to 2 tablespoons) to create a glossy glaze. Don’t flood the pan. Transfer cooked beef to a plate and repeat with remaining beef.

Assemble bowls: Add warm rice to bowls. Top with bulgogi, a sprinkle of sesame seeds, and the green parts of the green onions. Add veggies, kimchi, and your favorite sauce.

Taste and adjust: Finish with a splash of soy, a squeeze of lime for brightness, or an extra dab of gochujang if you like heat.