1/2 cup soy sauce

1/2 cup packed light brown sugar

1 tablespoon sesame oil

2 tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste

1/4 cup rice wine vinegar

2 tablespoons minced garlic

2 tablespoons minced ginger

1/4 cup thinly sliced shallots

2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices

2 tablespoons vegetable oil

3 cups cooked rice

4 fried eggs

1 cup homemade or store-bought kimchi

1 English cucumber, cut into ribbons

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In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and shallots. Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for at least 2 hours or up to overnight.
Heat a large sauté pan over high heat. Add the vegetable oil, then use a slotted spoon to add the marinated beef, searing it quickly on all sides and being careful not to overcrowd the pan. Transfer the beef to a plate when done.
Divide the cooked rice among four serving bowls and top with the beef bulgogi. Then add a fried egg, a portion of kimchi, and cucumber ribbons to each bowl. Serve immediately and enjoy!

To thinly slice the steak, place it in the freezer for 30 minutes before using a sharp knife to cut it into thin slices.
For extra crunch and nutrients, add sautéed spinach, carrots, or bell peppers to the bowls.
Instead of white rice, you can use brown rice or quinoa as an alternative.
Adjust the chili garlic sauce or Gochujang Chili Sauce to your preferred spice level.
For a vegetarian option, swap out the beef for tofu or tempeh.