Prepare the quick pickled cucumbers by combining rice wine vinegar, caster sugar, and salt in a bowl. Add sliced cucumbers, toss well, and refrigerate while preparing the rest of the dish.

Make the bulgogi marinade by whisking together soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and grated pear in a large bowl.

Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Set aside to marinate for 15 minutes at room temperature.

Cook the jasmine rice according to packet instructions and keep warm.

Heat 1 tablespoon vegetable oil in a large frying pan or wok over high heat. Add sugar snap peas and stir-fry for 2 minutes until bright green and crisp-tender. Remove and set aside.

Add remaining vegetable oil to the same pan over high heat. Remove beef from marinade, reserving the liquid, and cook in batches for 2-3 minutes per batch until caramelised and the internal temperature reaches 63°C for medium, turning frequently. Do not overcrowd the pan.

Return all beef to the pan, pour in reserved marinade, and cook for an additional 2 minutes until sauce thickens and beef is fully cooked to a safe internal temperature of at least 63°C.

Divide warm rice between four bowls. Top with bulgogi beef, quick pickled cucumbers, and stir-fried sugar snap peas.

Garnish with sliced spring onions, sesame seeds, and gochugaru. Serve immediately.