Beef Bulgogi Bowls, a Korean Favorite

1 ½ pounds beef (any tender cut like tenderloin or top sirloin. We used a sirloin cut labeled "beef for bulgogi" from a Korean grocery store.)

½ large Korean pear (can sub 1 small Chinese pear or 1 small regular pear)

½ of a small onion

4 cloves garlic

1 inch piece ginger

2½ tablespoons soy sauce

2 tablespoons brown sugar

⅛ teaspoon black pepper

1 tablespoon sesame oil

2 scallions (chopped, divided)

½ of a carrot (sliced thinly)

6 tablespoons oil (any preferred oil with a high smoke point)

5 cups steamed medium grain rice (to serve)

½ cup Kimchi (to serve)

3 cloves garlic (thinly sliced)

3 Shishito peppers (thinly sliced)

2 tablespoons Ssamjang paste (or to taste)

1 tablespoon toasted sesame seeds (optional)

Directions at thewoksoflife.com

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