In a bowl, add in the sliced ribeye, sliced onions, minced garlic, grated Asian pear, coconut aminos, rice wine vinegar, sesame oil, and ground black pepper.

Mix until everything is coated. Cover the bowl and marinate for 20-30 minutes in the refrigerator.

Preheat wok or large skillet over medium heat with about 1 tablespoon of avocado oil.

Add the eggs to the wok and scramble until cooked through. Remove eggs from wok and set aside.

Bring heat up to medium-high and add an additional tablespoon of avocado oil.

When wok is hot, add the marinated bulgogi beef to the skillet, spread the meat out so a majority is touching the skillet.

Let the beef sit for 2-3 minutes and then toss the beef until cooked through to your liking.

Next add the kimchi and kimchi juice to the wok. Toss until everything is mixed through.

Add in the cold leftover rice and gently break it apart and then add in the soy sauce.

Stir everything until well combined. Spread the rice out and let it sit for a couple minutes to get some crispy bits.

Then add in the scrambled eggs and a little more than half the sliced green onions to the rice and mix. Taste to see if you need additional kosher salt and black pepper.

Turn off the heat and mix in the sesame oil.

Serve and garnish with remaining green onions, sesame seeds, and Korean red chili flakes.