Step 1

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.

Step 2

Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.

Step 3

Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.

Step 4

Divide the rice among four serving bowls and top it with the beef bulgogi.

Step 5

Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately.

Step 6

To thinly slice the steak, place it in the freezer for 30 minutes to help it firm up before using a sharp knife to cut it into thin slices.

Step 7

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