1. In a large bowl, add 2 tablespoons grated pear, 4 grated garlic cloves, 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sesame oil and 1 tablespoon sugar. Whisk to combine. 
2. Add 6 thinly sliced green onions and 1 tablespoon sesame seeds and stir together. Add in 1 pound ground beef and use a fork or your hands to combine everything. Mix everything really well to ensure the meat combines with all the flavorings really well. Set aside to marinate while you prepare the cucumbers.
3. Thinly slice 1 english cucumber into a bowl (I love a mandolin for this, but a knife works perfectly!). Add 2 tablespoons rice wine vinegar, 2 teaspoons sesame oil, 2 teaspoons sugar and 1 teaspoon salt. Mix well to combine. Add 1 teaspoon sesame seeds and toss together. Set aside. 
4. Heat 1 teaspoon neutral oil in a large frying or cast iron pan over high heat. 
5. When oil just starts to smoke, add marinated beef mixture to pan and immediately push it into one layer. Reduce heat to medium-high and let cook for 5 minutes.
6. Using a spatula, flip beef over in large chunks and start to break apart. Let cook for another 2 minutes and then use the spatula to break the meat up even further.
7. Continue flipping and breaking the meat until it is browned, caramelized and fully cooked. 
8. To serve, add rice to bowls. Pile on ground beef bulgogi, your quick-pickled cucumbers and other toppings of your choice (I love kimchi and chili oil). Enjoy!

Ground beef bulgogi recipe slightly adapted from Marion's Kitchen.