Place the diced meat and meat marinade ingredients into a covered container and marinate the meat for at least eight hours in the refrigerator.

When ready to cook the dish, remove the meat from the refrigerator and let the meat sit for at least 15 minutes (allowing the meat to come to room temperature to prevent lowering of the cooking pan's temperature- which leads to uneven cooking).

While waiting to cook the meat, mix the garnish sauce ingredients together and set aside.

Once ready to cook the meat, add about a tablespoon of sesame oil to a pan (or a wok). Get the pan really hot using medium high heat.

When the pan is hot, remove the meat from the marinade and add the meat to the pan.

Cook the meat for about 2 minutes, stirring the meat frequently. (Cooking the meat for 2 minutes give you a medium doneness).

Remove the cooked meat from the pan. Add about another tablespoon of sesame oil to the pan and let the oil get hot.

Once the oil is hot, add the slice carrots, and let the carrots cook for about 3 to 4 minutes (allowing the carrots to remain slightly crispy). Remove carrots from pan and set aside.

Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the bean sprouts. Cook for about two minutes. Once the bean sprouts are cooked, remove them from the pan and set aside.

Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the sliced cucumbers. Cook the cucumbers for about one minute.

Add about 2 tablespoons of sesame oil to the pan, and once the pan gets hot, add the brussels sprouts to the pan. Cook the brussels sprouts for about 7 minutes.

In small frying pan, add an egg and fry to desired doneness.

Plate a scoop of rice in each bowl. Then, add the vegetable giving each vegetable its own section.

Garnish each bowl with a cooked egg, kimchi, and sauce.

Serve and enjoy!