Combine sliced beef, grated pear, garlic, ginger, tamari, brown sugar, sesame oil, and scallion whites in a bowl. Marinate 20 minutes at room temperature, or up to 8 hours refrigerated.
Combine napa cabbage, carrot, kimchi, and sesame seeds in a bowl. Set aside so the flavors meld while the beef marinates.
Heat a large skillet or grill pan over high heat. Working in batches so the pan stays hot, sear beef 1-2 minutes per side until charred at the edges and just cooked through.
Fluff freshly steamed rice and season lightly with a pinch of salt.
Divide rice among bowls, top with bulgogi beef and kimchi slaw, and garnish with reserved scallion greens and extra sesame seeds.
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