Ingredients

• 1 pound thinly sliced beef ribeye or top sirloin
• 3 tablespoons soy sauce
• 1 1/2 tablespoons sugar
• 3 cloves garlic, finely minced
• 1 tablespoon toasted sesame oil
• 1/2 Asian pear, peeled and grated
• 4 cups warm cooked white rice
• 4 eggs, fried sunny-side up
• 1/2 cup kimchi, for serving

Steps

1. Place the thinly sliced beef into a large mixing bowl.
2. Add the soy sauce, sugar, minced garlic, and toasted sesame oil to the bowl.
3. Grate half of an Asian pear directly over the beef to tenderize the meat naturally.
4. Mix everything thoroughly using clean hands so the beef is evenly coated, then let it sit at room temperature for 20 minutes.
5. Heat a wide skillet or grill pan over high heat until it is very hot.
6. Lay the beef flat across the hot pan in a single layer so the edges can caramelize nicely, cooking for 2 to 3 minutes until browned.
7. Divide the warm rice among four bowls, top each with the sizzling bulgogi and a fried egg, and serve immediately with kimchi on the side.