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MAKE THE BULGOGI BEEF: To a bowl, add the steak, soy sauce, brown sugar, pear puree, sesame oil, minced garlic, minced ginger, chili powder, red pepper flakes, black pepper, olive oil, and rice vinegar.
Heat a pan over high heat. Once very hot add the meat, making sure it is not crowded. As the meat cooks, the sauce will start to reduce and darken.
Once the meat is cooked through and the sauce thickens to coat the meat, take it out of the pan. Set aside.
MAKE THE FRIED RICE: Heat a pan over medium heat and add the butter, garlic, and gochujang. Saute for 1 minute.
Then add the rice and mix it together. Saute for another 2 minutes to crisp up and fry the rice.
Then add the kimchi juice, kimchi, carrots and peas, red pepper flakes, chili powder, soy sauce, black pepper, salt, and sesame oil. Mix together to combine evenly and cook for 2 to 3 more minutes.
Add the beef bulgogi back in and stir together. Then take off the heat.
Serve with a fried egg on top along with green onions, sesame seeds, and chopped nori!