Add the thinly sliced cucumber to a medium bowl, along with the vinegar, sugar, and gochugaru. Mix so the cucumber slices are coated, and set aside.
½ English cucumber, 1 tablespoon Rice wine vinegar, ½ tablespoon Granulated sugar, 2 teaspoon Gochugaru
Grate the cored and seeded pear on the large holes of a box grater on top of a small bowl. Be sure to catch the juice from the pear as you grate it.
1 Bosc pear
Transfer the grated pear to a large bowl with the soy sauce, sesame oil, Korean chili peppers, and remaining sauce ingredients. Using an immersion blender, blend the sauce until the pear has completely broken down and the sauce is smooth.
2 tablespoon Brown sugar, ⅓ cup Soy sauce, 1 teaspoon Sesame oil, 1 teaspoon Rice wine vinegar, ¼ cup Gochugaru, 5 cloves garlic, 1 tablespoon ginger
Heat a large skillet over medium-high heat with 1 ½ tablespoons of vegetable oil. Add the ground chicken to the hot skillet, and let it sit untouched for 1-2 minutes. After 1-2 minutes, start to break the ground chicken into bite-sized pieces or crumbles and cook for 2-3 minutes while tossing occasionally.
500 g Ground chicken
Once the chicken is almost cooked through, add the pureed Korean BBQ sauce to the skillet and lower to medium heat. Toss the chicken in the sauce until everything is coated well.
Add the frozen edamame beans to the chicken mixture, and saute until the edamame is heated through and the sauce has thickened.
1 cup Edamame
Assemble the bowls with a base of cooked rice, and a serving of the ground chicken mixture over top. Finish with the sliced cucumbers, and optionally green onions and sesame seeds.
2 cups Jasmine rice