Combine soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and black pepper in a mixing bowl. Stir until the sugar dissolves.

Add the sliced ribeye to the marinade and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

Rinse the short-grain rice under cold water 2 to 3 times until the water runs mostly clear.

Combine rinsed rice, 450 ml water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes.

Remove from heat and let the rice steam with the lid on for 5 more minutes. Fluff gently with a fork.

Toss sliced cucumber with rice vinegar, sesame oil, salt, and sesame seeds in a small bowl. Set aside for up to 10 minutes - dress it close to serving so it stays crisp.

Stir together mayonnaise, gochujang, and lime juice in a separate small bowl until smooth. Taste and add more gochujang if you want more heat.

Remove the beef from the marinade and pat dry with paper towels. This step is important - moisture on the surface will cause steaming instead of searing.

Heat neutral oil in a 12-inch cast iron or stainless skillet over high heat until the oil just begins to smoke.

Add half the beef in a single layer. Cook without moving for 1.5 to 2 minutes until the edges are deeply caramelized, then flip and cook 1 more minute. Transfer to a plate. Repeat with the remaining beef.

Divide steamed rice among four bowls. Arrange the bulgogi beef over one side of the rice.

Add sesame cucumber, pickled daikon, and sliced scallions alongside the beef.

Drizzle gochujang mayo over the top, scatter sesame seeds, and serve immediately.