Pear Marinated Korean Bulgogi with Pear & Cucumber Kimchi - Pacific Northwest Canned Pear Service

Ingredients

• Bulgogi Marinade (recipe follows)
• 1 (15-ounce) can Pacific Northwest Canned Pears, sliced, in light syrup, drained, divided, juice reserved
• 1-½ pounds round steak, sliced ¼ inches thick (slice while partially frozen)
• 1 teaspoon toasted sesame oil
• ¼ cup (1 ounce) baby carrots, cut in half lengthwise, then diagonally in thirds
• 1 cup (1-½ ounces) baby spinach leaves, tightly packed
• Chilled Pear and Cucumber Kimchi (recipe follows)
• 1 cup (7 ounces) Jasmine rice
• 1-¼ cups (10 ounces) water
• ¼ cup (1 ounce) chopped white onion
• 1 tablespoon + 1 teaspoon (½ ounce) chopped garlic
• 1 teaspoon peeled, chopped ginger root
• 2 tablespoons (1 ounce) dark soy sauce
• ⅔ cup (approximately 5 ounces) reserved pear juice
• 1 tablespoon toasted sesame oil
• ½ teaspoon red pepper flakes
• ½ cup (4 ounces) canned sliced pears, sliced into ¼-inch thick slices
• 2-½ cups (8 ounces) cucumber, quartered and sliced ¼ inches thick
• ⅔ teaspoon kosher salt
• 1 tablespoon reserved pear juice
• 1-⅛ teaspoons fish sauce
• ⅛ teaspoon red pepper flakes
• 1 tablespoon minced garlic
• ¼ cup (1 ounce) ¼-inch thick sliced white onion
• ¼ cup (1 ounce) julienned carrot
• ½ cup (4 ounces) Pacific Northwest Canned Pears, sliced, in light syrup, cut in ¼-inch thick slices
• 2 tablespoons (½ ounce) thinly sliced green onion
• ¾ teaspoon sesame seeds