Rinse the Short-Grain White Rice under cold water until the water runs clear, then cook it with Water according to package directions or your rice cooker so it’s ready when the bulgogi finishes.
Partially freeze the Beef Ribeye for 20–30 minutes to firm it up, then slice very thinly against the grain for tender bites.
Make the marinade by whisking together the Soy Sauce, Sugar, grated Korean Pear, minced Garlic, grated Ginger, Mirin, Sesame Oil and freshly ground Black Pepper. Stir in thinly sliced Scallions so some of their fresh bite infuses the meat.
Toss the sliced beef into the marinade, pressing so each piece is coated; cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor and tenderness.
While the beef marinates, slice the Onion into thin wedges, julienne the Carrot, and clean and slice the Mushrooms.
Heat a large skillet or cast-iron pan over high heat and add a splash of Neutral Oil. Working in batches to avoid crowding, sear the marinated beef until it develops a deep brown caramelization—this should only take a few minutes per batch.
When most of the beef is done, push it to the side of the pan and add another small splash of oil if needed; add the onions, carrots and mushrooms and stir-fry until just tender-crisp. Return the beef to the pan, toss everything together, and let any remaining marinade reduce briefly to glaze the meat.
Taste and adjust seasoning with a little more soy or a pinch of sugar if desired. Finish with a final drizzle of Sesame Oil and a crack of Black Pepper.
Serve the bulgogi over the steamed rice, sprinkle with toasted Sesame Seeds and extra sliced scallions for color and crunch.
