In a bowl combine soy sauce, brown sugar, sesame oil, minced garlic, thinly sliced green onion, grated Asian pear (if using), toasted sesame seeds, and black pepper. Stir until sugar dissolves.

Place the thinly sliced beef in a shallow dish or zip-top bag. Pour the marinade over the beef, massaging to coat evenly. Marinate in the refrigerator for at least 20 minutes and up to 2 hours (longer will tenderize more).

When ready to cook, heat a large skillet or grill pan over medium-high heat. Add a small drizzle of neutral oil to the pan and when shimmering, add the marinated beef in a single layer. Cook without disturbing for 1–2 minutes to develop color, then stir or flip and cook another 1–2 minutes until cooked through. Work in batches to avoid steaming. Remove cooked beef to a plate and loosely cover to keep warm.

Tempura

Prepare batter

Put 1 cup ice water and 1 egg in a mixing bowl and gently whisk to combine. Add the ice water + egg mixture to a bowl with the dry ingredients: 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. Stir very lightly with chopsticks or a fork — the batter should remain lumpy and cold; do not overmix. If desired, add 1 tsp vegetable oil for a slightly more cohesive batter. Keep the batter chilled in a bowl set over an ice bath or in the refrigerator until ready to fry.

Prepare vegetables and shrimp: pat shrimp and vegetables dry with paper towel. Lightly dust each piece with a little extra flour (not counted separately) to help the batter cling.

Fry tempura

Heat neutral oil in a heavy pot or deep fryer to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise immediately without browning too fast. Working in small batches, dip shrimp and vegetable pieces into the chilled batter, allowing excess to drip off, then carefully lower into the hot oil. Fry until batter is pale golden and crisp, about 2–3 minutes for shrimp and 2–4 minutes for vegetables depending on thickness. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Immediately season with fine salt (use about 1 tsp total across batches, sprinkling lightly). Keep warm in a low oven if needed.

Bowl assembly & sauce

Make gochujang mayo

In a small bowl whisk together 2 tsp gochujang, 2 tbsp mayonnaise, 1 tsp rice vinegar, and 1 tsp toasted sesame oil until smooth. Taste and adjust heat or acidity — add a pinch of sugar if too sharp.

Divide the cooked short-grain rice between 4 bowls (about 1/2 cup rice per serving or adjust to preference). Top each bowl with a handful of mixed greens or shredded cabbage, 2–3 pieces of cucumber, and 2 tbsp kimchi if using.

Arrange warm Korean BBQ beef on one side of each bowl (about 4 oz per bowl). Place 3 tempura shrimp and a few tempura vegetable pieces on the other side so each bowl has both components.

Drizzle each bowl with the gochujang mayo (about 1 tbsp per bowl). Sprinkle thinly sliced scallions and a few toasted sesame seeds over the top. Finish with a small drizzle of toasted sesame oil and a lime or lemon wedge on the side for squeezing.

Serve immediately so the tempura remains crisp. Recommend guests squeeze a little citrus over the tempura and mix components in the bowl as they like.