Wash and dry produce.

Pat steak* dry with paper towels; place in the freezer for 15-20 minutes. Peel and halve sweet potato lengthwise; thinly slice into half-moons.

In a small pot, combine rice, half the sweet potato, 1½ cups water, and a pinch of salt (all the sweet potato and 2¾ cups water for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 25-27 minutes. Keep covered off heat until ready to serve.

While rice cooks, trim and thinly slice cucumbers into rounds. Halve, peel, and dice onion into ¾-inch pieces until you have 2 TBSP (4 TBSP for 4); cut remaining onion into ¼-inch wedges. Trim and cut scallions into 2-inch batons.

In a medium bowl, combine cucumbers, one packet of vinegar, half a packet of sesame seeds, half the chili flakes, 1 tsp sugar, salt, and pepper until combined and coated (two packets of vinegar, one packet of sesame seeds, and 2 tsp sugar for 4 servings). Set aside in fridge.

In a small bowl, combine diced onion, soy sauce, half a packet of vinegar, half a packet of sesame seeds, remaining chili flakes, and ½ tsp sugar (one packet of vinegar, one packet of sesame seeds, and 1 tsp sugar for 4). Set aside in fridge. (Save remaining vinegar for another use.)

Remove steak from freezer and thinly slice against the grain.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion wedges and cook, stirring occasionally, until slightly softened, 1-2 minutes.

Add steak; season with salt and pepper. Cook until cooked through, 2-3 minutes.

Add bulgogi sauce and half a packet of sesame seeds (one packet for 4 servings); cook until sauce has slightly reduced and steak is evenly coated, 1-2 minutes. Transfer to a serving bowl.

Heat a ⅓-inch layer of oil in a second large, heavy-bottomed pan over medium-high heat.

In a large bowl, combine tempura batter mix, ½ cup cold water (1 cup for 4 servings), ½ tsp sugar (1 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir scallions into bowl with batter.

Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add all the coated scallions and batter. (For 4 servings, add half the coated scallions and batter. Cook in two batches, adding more oil as needed.) Using tongs, spread scallions out in a single layer. TIP: Add batter close to the pan to avoid splatter. Adjust heat if pancake is browning too quickly. You can also make smaller pancakes if you like!

Cook until golden brown and crisp on the bottom and batter is bubbling on the top, 3-4 minutes. Flip pancake away from you using tongs and a spatula. Cook until other side is golden brown and crisp, 2-3 minutes more.

Using tongs, carefully transfer pancake to a paper-towel-lined plate. Season with a pinch of salt.

Fluff rice with a fork until sweet potato is mashed and evenly incorporated, turning the rice purple. Crumble two roasted seaweed sheets (four sheets for 4 servings) into pot. Add half the sesame oil (all for 4) and remaining sesame seeds. Stir to evenly incorporate ingredients. (Save remaining seaweed sheets for another use.)

Cut scallion pancake into quarters.

Serve bulgogi steak family style with purple rice, scallion pancake, dipping sauce, and cucumber salad on the side.