For the cucumber kimchi: Combine the cucumbers, garlic, soy sauce, carrots, sesame oil, vinegar, sugar, sesame seeds, chile paste and chile flakes in an airtight container. Cover and refrigerate for at least 2 hours and up to 24 hours.
For the marinade: Combine the Asian pears, soy sauce, sesame oil, garlic, scallions, carrots, bell peppers, ginger, brown sugar and cilantro in a baking dish or large shallow bowl. Add the steak and refrigerate for at least 2 hours and up to 12 hours.
Cook the rice according to the package directions. Keep covered to retain heat and set aside.
Cut each lettuce head in half and remove the root end. Pick off several leaves and stack them to form a bowl. Set 12 portions aside.
Heat the canola oil in a frying pan or flat top grill to medium high heat. Remove the steaks from the marinade and, cooking in batches if necessary and turning once, sear until thoroughly cooked and the meat reaches an internal temperature of 145 degrees F. Set the steaks aside to rest before slicing very thin.
To serve: Scoop some rice into a lettuce bowl. Top with some sliced steak and cucumber kimchi. Garnish with some sesame seeds, cilantro and scallions. Repeat with the remaining ingredients to make a total of 12 bowls.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Tanner Byrd and Kyle Tannery, Global Bowl, Austin, TX