A quick and easy take on beef bulgogi, this korean-style ground beef and rice bowl, is quick, flavorful and hearty. It's a great dish to add some variety to the weeknight family menu, or prep ahead to reheat for lunch at the office. Bulgogi is usually marinated, which takes time. To speed things up, this recipe calls for an aromatic puree of asian pear, onion, garlic and ginger to be mixed into the ground beef just before cooking (though feel free to substitute any kind of apple or pear). After the beef is browned, soy sauce, honey, and sesame oil are brought in to round out the top notes. Spoon over a generous bowl of freshly cooked sticky rice, then garnish liberally with sesame seeds and sliced scallions for freshness and a crunch. If you have a minute or two more, a fried egg on top is a nice bonus. Break that runny yolk and stir everything together with some gochujang and a little kimchi if you have it on-hand, and you'll marvel at how so much rib-sticking goodness could come together so quickly.
