Pork Steak Bulgogi with Cucumber Kimchi

Name: Pork Steak Bulgogi with Cucumber Kimchi
Ingredients: Pork Steak Bulgogi; 1/2 cup pureed pear; 1/2 cup pureed onion; 1 head of garlic peeled; 4 inch piece of ginger peeled and coarsely chopped; 1/2 cup gochujang; 1/3 cup rice vinegar; 1/4 cup light soy sauce; 3 tablespoons black bean sauce; 3 tablespoons sesame oil; 3/4 cup brown sugar; handful thin slices of carrot; 3 pounds pork shoulder cut into 1/4 inch thick steaks; canola oil; kosher salt to taste; Fixin's (Banchan); 2 English cucumbers halved and sliced into half moons to 1/4 inch thick; 3 tablespoons gochujang; 1 tablespoon gochugaru, or less depending upon your heat tolerance; 1 tablespoon rice vinegar; 2 1/2 tablespoons garlic, microplaned and divided into separate tablespoons; 2 1/2 tablespoons ginger, microplaned and divided into separate tablespoons; 3 tablespoons light soy sauce, divided into separate tablespoons; 2 tablespoons mirin; 2 teaspoons sesame oil; 1 tablespoon toasted sesame seeds, plus more for garnish; 1 pound sliced button mushrooms; 8 ounces spinach (or more); 2 cups cooked sticky rice; 36 whole leaves from red leaf, green leaf, or bibb/butter lettuce