Prepare the Marinade: In a medium bowl, whisk together the soy sauce, sesame oil, gochujang, grated pear, minced garlic, grated ginger, brown sugar, rice vinegar, and black pepper until the sugar has dissolved.

Marinate the Steak: Place your thinly sliced steak in a large bowl or a reusable zip-top bag. Pour over the marinade, ensuring every piece of steak is well-coated. Cover the bowl or seal the bag and place it in the fridge to marinate for at least 1 hour, or up to 8 hours for a deeper flavour.

Prepare the Bowl Components: While the steak is marinating, cook your rice. Prepare your toppings: slice the cucumber and spring onions, and chop the kimchi. Set everything aside so it’s ready for assembly.

Get the Pan Ready: When you're ready to cook, place a large cast-iron skillet or heavy-bottomed frying pan over a high heat. Let it get screaming hot. You want to see a wisp of smoke before you add the meat. You don't need to add any extra oil, as there's oil in the marinade.

Cook the Steak: Working in batches to avoid overcrowding the pan, lift the steak slices from the marinade, letting any excess drip off. Place them in the hot pan in a single layer. Cook for 1-2 minutes per side, until deeply browned and caramelised. I find that leaving it untouched for that first minute is key to developing a fantastic crust. Remove the cooked steak to a plate and repeat with the remaining meat.

Rest the Steak: Let the cooked steak rest for 5 minutes before giving it a rough chop if desired. This step is crucial for keeping it juicy.

Assemble the Bowls: Divide the cooked rice among four bowls. Top with a generous portion of the Korean BBQ steak. Arrange the sliced cucumber, spring onions, and kimchi around the steak.

Add Final Touches: If using, fry the eggs to your liking (a runny yolk is perfect here) and place one on top of each bowl. Sprinkle with toasted sesame seeds and serve immediately with extra gochujang or sriracha on the side.