Mix the sauce. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, gochujang, black pepper, and cornstarch. Set aside.

Cook the beef. Heat a large skillet over medium-high heat. Add the ground beef and break it apart as it cooks, about 5–6 minutes, until no pink remains. Drain excess fat if needed.

Add the sauce. Pour the sauce over the cooked beef and stir well to coat. Let it simmer for 2–3 minutes until the sauce thickens and caramelizes slightly.

Prep your bowls. Divide the cooked rice among four bowls. Top with the bulgogi beef, shredded carrots, cucumber slices, and green onions.

Finish it off. Sprinkle sesame seeds over each bowl, add a fried egg on top if using, and drizzle with extra sriracha or gochujang to taste.