Korean BBQ Beef & Rice Bowl with Quick Pickled Cucumbers

In a bowl, combine sliced beef with soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Marinate for at least 15 minutes (or up to several hours in the refrigerator).

While the beef marinates, prepare the quick pickled cucumbers. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium heat until sugar and salt are dissolved. Remove from heat and pour over the thinly sliced cucumbers. Let sit for at least 10 minutes.

Cook the rice according to package directions. Keep warm.

Heat a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes, stirring occasionally.

While the beef is cooking, fry the eggs to your desired doneness in a separate frying pan with vegetable oil.

To assemble the bowls, divide the cooked rice among 4 bowls. Top with the Korean BBQ beef, quick pickled cucumbers, and a fried egg.

Garnish with sesame seeds and chopped green onions (optional). Serve immediately.