Korean Beef Bulgogi

Cut the beef slices into bite-sized pieces and place them in a bowl. Add 2 tbsp soy sauce, the cane sugar, 1 tsp sesame oil, finely grated ginger and garlic, the gochujang paste, and the coarsely grated pear.

Mix everything thoroughly and marinate in the refrigerator for at least an hour. In the meantime, cook the sushi rice according to the package instructions.

Slice the mini cucumbers thinly and put them into a bowl with 1 tsp salt. Mix well and place in the refrigerator for about 20 minutes so that the cucumbers release their water.