- In a bowl, combine the vinegar, sugar, water and carrot. Let marinate for 15 minutes. Drain.
- Meanwhile, in a saucepan, cover the rice with cold water. Rinse and drain several times until the water runs clear. Add the water and salt.
- Bring to a boil and stir. Cover and cook over low heat for 12 to 15 minutes or until the liquid is completely absorbed. Stir and let rest for 5 minutes, covered.
- Meanwhile, in a bowl, combine all the ingredients. Season with pepper. Drain when ready to cook, keeping the marinade aside.
- In a large skillet over medium-high heat, brown the meat, a third at a time, on each side. Transfer to a plate. Pour the marinade into the skillet and bring to a boil. Return the beef to the skillet. Simmer for 3 minutes and coat well with the sauce. Remove from the heat.
- In another large skillet over medium heat, melt the butter and add the eggs. Cook over low heat, on one side only, for about 3 minutes or until the egg white is cooked through. Season with salt and pepper.
- Divide the rice among bowls. Add the meat, carrots, bean sprouts and cucumbers on the rice. Top with the eggs. Sprinkle with the sesame seeds. Serve with sambal oelek, sriracha sauce or kimchi.
In Korea, this dish is traditionally served in a stone bowl that was previously heated. This makes the rice and fillings sizzle when they are placed in the bowl. It is also served with kimchi, a spicy sweet and sour condiment made from fermented vegetables (cabbage, radish, cucumber, etc.).