Korean Bulgogi Bowl - cooking recipe

Ingredients

1 pound lean ground beef
1 tablespoon sesame oil
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup water
1/2 Asian pear, grated
5 cloves garlic, minced, or more to taste
1 inch piece ginger, peeled and diced
1 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 cup cooked brown rice, or more to taste
1 head romaine lettuce, chopped, or to taste
1 cucumber, diced
1 red bell pepper, diced, or to taste (optional)
1 tablespoon sesame seeds, or to taste (optional)

Preparation

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in sesame oil.
Combine brown sugar, soy sauce, water, Asian pear, garlic, ginger, red pepper flakes, and black pepper in a food processor. Blend until combined but still slightly chunky. Pour mixture into the skillet with the beef and cook over medium heat until most of the liquid evaporates, 7 to 9 minutes.
Place 1/4 the cooked brown rice in the bottom of an individual serving bowl. Top with a portion of beef mixture, lettuce, cucumber, red bell pepper, and sesame seeds. Repeat with remaining rice, beef, and toppings.