FOR THE QUICK PICKLES: Thinly slice the cucumber. In a bowl, whisk together the rice wine vinegar, sugar, gochugaru Korean paste, a bit of salt and pepper and 1 tablespoon sesame oil. Add sliced cucumbers and toss. Set aside in fridge for at least 30 minutes.
Grate the pear on a wide tooth of box grater. Peel and chop the onion and mince the garlic and ginger.
Heat a skillet over medium-high to high heat. Add sesame oil, then add the meats and brown. Season with salt and pepper to taste. Add pear, onions, garlic and ginger and stir for a few minutes to soften.
Add soy sauce, Worcestershire, chili paste, stock, hoisin and remaining sesame oil. Bring to a light boil then reduce heat and simmer for 10 to 15 minutes until thickened.
Slice jalapeño and scallion while meat mixture simmers.
Place bun on plate. Top with meat mixture, quick pickles, sliced jalapeños and sliced scallions.