Prepare the sauce first. In a small bowl, whisk together the soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and grated ginger. Stir until the sugar has fully dissolved and the mixture looks glossy and smooth, with a deep red colour. Set this bowl near your stove so you can add it quickly once the meat is cooked.

Brown the beef mince. Place your large frying pan or skillet over medium-high heat and add the vegetable oil. When the oil shimmers and you see a faint wisp of smoke, add the beef mince. Spread it out into an even layer and let it sit undisturbed for about 2 minutes — you want to hear a good sizzle. When the bottom is deeply browned and smells nutty and rich, break the meat apart with a wooden spoon. Continue cooking for another 3-4 minutes, stirring occasionally, until the beef is completely browned and no pink remains. You should see small crispy bits forming on the edges of the meat.

Add the sauce and simmer. Pour the prepared sauce over the browned beef and stir to coat every piece. Reduce the heat to medium and let the mixture bubble gently for 3-4 minutes. The sauce will thicken and cling to the meat, turning a deep, sticky reddish-brown. You'll smell the sweet-spicy aroma of the gochujang mingling with the savoury soy and garlic — this is the moment the kitchen starts to smell incredible.

Taste and adjust seasoning. Take a small spoonful and taste it. If you want more heat, add an extra half-teaspoon of gochujang. If it needs more salt, a splash of soy sauce will do. The finished beef should be glossy, tender, and intensely flavourful, with a slight stickiness that coats the spoon.

Prepare the vegetables and eggs (if using). While the beef simmers, quickly julienne the carrot and thaw the edamame under warm running water. If you're adding eggs, wipe the pan clean after removing the beef, add a tiny splash of oil, and fry the eggs sunny-side up over medium heat until the whites are set and the edges are lacy and crisp — about 2-3 minutes. The yolk should still be runny when you press it gently.

Assemble the bowls. Divide the warm rice evenly among four bowls. Spoon a generous portion of the spicy beef bulgogi over one side of the rice. Arrange the julienned carrot, edamame, and sliced spring onions in neat piles around the beef. Top each bowl with a fried egg if using, then sprinkle with toasted sesame seeds. Serve immediately, with a small side of kimchi if you like.