In a food processor, place all marinade ingredients and process until smooth. Alternatively, puree red apple (or Asian pear), finely chop onion and mince garlic, then combine with remaining marinade ingredients.

In a bowl, combine the thinly sliced beef with prepared marinade.

Mix well, ensuring the beef is evenly coated with the marinade. Let it marinate for at least 30 minutes in the refrigerator (preferably overnight).

Once ready, heat a large skillet or pan over medium-high heat and add 1 tablespoon of vegetable oil.

When hot, add marinated beef and cook for about 3-5 minutes until cooked through. Remove from the skillet and set aside.

In a small bowl, combine all sauce ingredients and set aside.

Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil.

Once the oil is hot, add minced garlic, grated ginger and sliced onions. Sauté until onions are translucent and fragrant.

Add gochujang, combine and cook for about a minute.

Add the cooked rice to the skillet, breaking up any clumps with a spatula.

Then add vegetables - green onion, carrots, peas and kimchi to the skillet.

Stir in the sauce and cook for additional 2-3 minutes.

Once hot and well combined, add beef bulgogi and stir well together.

Transfer the Bulgogi Fried Rice to serving plates, top with fried egg, extra green onions, sesame seeds and chilli for extra heat. Enjoy!