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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!
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