Korean Steak Fried Rice has just about everything you'd find in a bibimbap rice bowl but cooked as a fried rice and topped with egg
Put the soy sauce, grated pear (or apple), gochujang, ginger, garlic, fish sauce, and vinegar in a bowl and whisk until combined.
Put the thinly sliced steak in a gallon size bag and add a few spoonfuls of the sauce. Massage the bag until coated and marinate at least an hour. Set the remaining sauce aside.
Preheat a large skillet, wok, or griddle to medium high heat. Add 1 Tbsp of the oil and the beef. Cook 2 to 3 minutes, stirring occasionally. Remove the beef and set aside.
Add the remaining 1 Tbsp oil to the large skillet, wok, or griddle over medium high heat and the onion, carrots, mushrooms, and rice. Cook 5 minutes, stirring throughout.
Add the green onions, butter, eggs, and the sauce that was set aside earlier. Cook 5 to 8 more minutes, mix the cooked steak back into the rice during the last minute. Serve with kimchi, fried egg, and sesame seeds if desired.