If not pre-sliced, partially freeze the ribeye or sirloin for 30–45 minutes to firm it, then slice very thinly (about 1/8 inch). Place slices in a shallow bowl or resealable bag.

Make the marinade

In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, grated ginger, grated pear (if using), and freshly ground black pepper until sugar dissolves.

Combine and marinate

Add the thinly sliced beef and sliced scallions to the marinade, toss to coat thoroughly, then cover or seal and refrigerate for at least 30 minutes and up to 6 hours. For best tenderness and flavor, marinate 2–4 hours. Reserve marinade if you plan to baste later (keep refrigerated).

Cook the bulgogi

Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Lightly oil the surface with about 1 tsp vegetable oil. Shake off excess marinade from beef (but include small bits of scallion/pear). In a single layer (work in batches to avoid crowding), sear the beef for 1–2 minutes per side until nicely caramelized and just cooked through. Remove to a plate and repeat with remaining beef. If desired, sprinkle toasted sesame seeds over the cooked beef while hot.

Rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 1 1/4 cups water and 1/8 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer gently for 15 minutes without lifting the lid. Remove from heat and let steam, covered, for 10 minutes more. Fluff with a fork and portion one scoop (about 3/4 cup cooked) per serving.

Macaroni Salad (single scoop / small side)

Cook the elbow macaroni in salted boiling water according to package directions until tender (about 7–8 minutes). Drain and rinse under cold water to stop cooking and cool completely; drain well.

In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Add the diced carrot, celery and onion, then fold in the cooled macaroni until evenly coated. Taste and adjust seasoning. Chill for at least 15 minutes to meld flavors. Portion a small scoop (about 1/3 cup) per serving.

Garnish & Serve

Plate one scoop of cooked rice and one scoop of macaroni salad alongside a generous portion of bulgogi beef. Sprinkle extra toasted sesame seeds and sliced scallion over the beef. Add kimchi or pickled cucumber on the side if using.

Serve immediately while beef is hot. Leftover marinated uncooked beef can be refrigerated up to 24 hours; cooked beef will keep 3–4 days refrigerated.