For the rice: 

In a sieve, rinse the rice with cold running water, until the water runs completely clear. 

Soak rinsed rice in water for 30 minutes. 

Drain. 

Place rice in a pot with 500ml fresh cold water and cover. 

Bring rice to a boil over medium-high heat.

Once boiling immediately turn heat to the lowest setting.

Cook for 10 minutes.

Switch off the heat and let sit, covered, for 15 minutes.

In a small saucepan, dissolve the sugar and salt in the rice vinegar over low heat.

Spread the hot steamed rice onto a large baking tray. 

Pour vinegar mix evenly over rice and fold gently with a wooden spoon to mix.

Cover rice until serving. 

For the meat:

Combine soy, mirin, sesame oil, spring onions, ginger, garlic and honey in a large mixing bowl. 

Whisk well. 

Slice beef thinly, against the grain.

Add the sliced beef and season generously with Cape Herb & Spice Korean Style BBQ Rub.

Mix thoroughly, massaging the marinade into the beef. 

Transfer to a ziplock bag.

Leave to marinate in the fridge overnight. 

If you do not have the time - aim for at least an hour to infuse the flavour. 

When ready to cook, heat a griddle pan on high heat. 

Add the marinated beef and cook in batches, not crowding the pieces. 

Cook for 2-3 minutes, until cooked through and well caramelised. 

For the sauce:

Combine all ingredients in a small saucepan. 

Heat briefly just to bloom the spices and mix well. 

To serve:

Heat up previously prepared vegetables and freshly fry the 4 eggs. 

Dish rice into bowls. 

Plate meat and vegetables into little separate piles on top of the rice. 

Finish with the fried egg in the middle and then drizzle each bowl with the sauce and serve the rest on the side. 

To eat, mix everything together and enjoy!