Mix pear, soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and black pepper.

Toss beef with marinade and let sit 20 minutes while rice cooks.

Heat a large skillet until very hot. Sear beef in a thin layer, 2–3 minutes per batch, until browned at the edges.

Build bowls with rice, bulgogi, cucumber, kimchi, scallions, sesame seeds, and fried egg if using.

Finish with gochujang or chili crisp.