In a medium bowl, combine the soy sauce, light brown sugar, sesame oil, chili garlic sauce or Gochujang, rice vinegar, minced garlic, minced ginger, and sliced shallots. Whisk everything together until the sugar is dissolved and all ingredients are well blended.

Place your thinly sliced ribeye or top sirloin steaks into a large resealable bag or a shallow dish. Pour the marinade over the steak slices, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 2 hours if you have time.

While the beef marinates, prepare your rice according to package instructions. Once cooked, set it aside and keep it warm.

After marinating, heat vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade and add it to the skillet in batches to avoid overcrowding. Sear for about 3-4 minutes until browned and cooked through.

In a separate non-stick skillet, fry your eggs sunny-side up or to your preferred doneness.

To serve, divide cooked rice among four bowls. Top each bowl with seared beef slices, a fried egg, a generous scoop of kimchi, and some cucumber ribbons for crunch.

Dig in while everything is warm!