In a blender, combine soy sauce, mirin, Asian pear, green onions, garlic, ginger, brown sugar, and sesame oil to create a smooth marinade. Slice the ribeye steak thinly and add it to the blender mixture, ensuring it’s fully coated. Cover the bowl and refrigerate for at least 1 hour, but up to 8 hours for enhanced flavor.

In a small bowl, whisk together soy sauce, oyster sauce, and a touch of freshly grated ginger. Set this mixture aside.

Heat a tablespoon of neutral oil in a large wok over medium-high heat. Add finely chopped shallots and sauté for about 3-4 minutes until golden brown. Remove the shallots and set aside.

Increase the heat to high and add the marinated beef to the wok. Cook for about 2-3 minutes until browned. Add the carrots and minced garlic, cooking for an additional 2 minutes.

Introduce the day-old jasmine rice. Mix well to coat the rice for about 2 minutes, then push the mixture to one side for scrambling the eggs.

Pour in the beaten eggs in the empty side of the wok, scramble until fully cooked, about 1-2 minutes, then combine with the rice.

Add the kimchi and reserved sauce mixture to the wok, stirring to combine. Cook for another 2-3 minutes.

Transfer to serving plates, top with crispy shallots and garnish with cilantro if desired.