Substitute ribeye with rump, sirloin or fillet steak. 15 minutes (plus time to marinate meat).
To make the marinade, place all the marinade ingredients into a food processor/blender and blend until smooth before pouring into a zip lock bag.
Thinly slice the ribeye steak and add it to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 hours to marinate, the longer the better.
Begin preparing the remaining elements of this dish once the meat has been marinating for at least 1.5 hours.
Rinse the black rice under cold water and cook it according to the packet instructions. Then set aside and keep warm for serving.
In the meantime, prepare the fresh ingredients as instructed above. Squeeze a little lemon juice over the sliced carrots and cucumber to stop them from drying out and losing their vibrant colour.
Remove the beef from the marinade and add it to a large, smoking hot frying pan. Sauté for a couple of minutes until it is lightly caramelised. Be careful to not overcook the thin slices as they will dry out quickly.
Crack the eggs into a non-stick frying pan and fry to your liking (soft eggs with runny yokes are recommended).
In each bowl, arrange the bulgogi beef and vegetables alongside warm black rice, sprinkle with bean sprouts and top with a fried egg. Serve with sriracha sauce, soya sauce and sweet chilli sauce for dipping.