Bulgogi with Rice and Sesame Spinach Beef with Rice and Spinach

Cook the rice according to package directions (about 15 minutes) using a rice cooker or a small pot with a lid.

While the rice cooks, slice the beef sirloin across the grain into thin strips (about 0.5 cm thick).

In a medium bowl, whisk together soy sauce, brown sugar, 1 tbsp sesame oil, minced garlic, and grated pear. Add the beef strips and toss to coat. Let marinate for 10 minutes.

While the beef marinates, bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds until wilted. Drain and rinse under cold water. Squeeze out excess water and roughly chop.

In a small bowl, mix the blanched spinach with 1 tsp sesame oil, a pinch of salt, and 1 tsp sesame seeds. Set aside.

Heat a large skillet or wok over high heat for 1 minute. Add vegetable oil and swirl to coat. Add the marinated beef in a single layer (work in batches if needed) and sear for 2–3 minutes until browned and cooked through. Remove from heat.

Slice the green onions thinly. Serve the rice in bowls, top with bulgogi and sesame spinach, and garnish with sliced green onions and remaining sesame seeds.