Combine all of the marinade ingredients in a large bowl, reserving 2 tablespoons of toasted sesame oil.
Slice the beef into thin strips.
Gently stir the beef strips into the marinade. Cover and refrigerate for 2 1/2 hours.
While the beef is marinating, cook the rice and set aside. Prepare the carrots and cucumbers and place them in the fridge.
When the beef is done marinating, remove from the fridge and heat up the remaining 2 tablespoons of toasted sesame oil in a frying pan or cast iron skillet. Cook the beef just long enough for it to brown on each side. Be careful not to overcrowd the pan. As the meat is cooked, transfer to a plate and cover with foil to keep warm.
Lightly coat the bottom of a cast iron skillet with oil and press the rice evenly around the bottom of the pan. Heat on low to medium heat until the rice is nice and crispy on the bottom.
Once the beef is cooked and the rice is crispy, fry each egg until over easy.
Layer each bowl with crispy rice, beef bulgogi, fresh veggies, fried egg and kimchi. Enjoy immediately.
