Cook rice. Quick-pickle carrots: toss with rice vinegar, sugar, and salt. Let sit 10+ minutes.
Brown ground beef with garlic and ginger. Drain excess fat.
Mix glaze ingredients, pour over beef and toss. Cook 1 more minute.
Fry two eggs in a lightly sprayed pan (runny yolk recommended).
Divide rice between bowls. Top with beef, pickled carrots, cucumber, kimchi, scallions, fried egg, and sesame seeds.
