(to Try) Simple Beef Bulgogi Bowls

1 cup Korean BBQ sauce

1 lb shaved beef (I prefer TJ’s) or ground beef

2 Tablespoons vegetable oil

3 cups cooked rice

4 fried eggs

1 English cucumber, cut into ribbons (and soaked in rice vinegar for awhile)

Add the sliced beef and Korean BBQ sauce to a bowl and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
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.
Divide the rice among four serving bowls and top it with the beef bulgogi.
Top each bowl with a fried egg, a portion of cucumber ribbons. Serve!