Bibimbap

1. Take ribeye steak, season it, and slice it thinly. 
2. For the marinade, combine honey, hoisin sauce, soy sauce, brown sugar, sesame oil, garlic, shredded pear, and gochujang. Marinate the thinly sliced steak in this mixture in a bag.
3. Cook the marinated steak with olive oil and a tad bit of butter in a cast iron pan until done.
4. Chop up carrots, fish cakes, cucumber, and mushrooms.
5. Cook the chopped mushrooms in a cast iron pan on medium to medium-high heat with garlic, butter, and olive oil. Season the mushrooms with parsley, salt, and pepper.
6. Fry an egg sunny side up in butter, covering with a lid until ready.
7. For the topping sauce, combine honey, a tad bit of brown sugar (optional), toasted sesame seeds, gochujang, white vinegar, garlic, low sodium soy sauce, sugar, water, and sesame oil.
8. Assemble the bibimbap by placing the cooked steak, cooked mushrooms, chopped raw carrots, fish cakes, and cucumber over a bed of rice. Top with the fried egg, sprinkle with sesame seeds and green onion, drizzle with the topping sauce, and enjoy!