Cook your rice first according to package directions so it's ready when the beef is done.

In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula as it cooks. Let it brown undisturbed for a minute or two before stirring for better texture and caramelization, about 5-7 minutes total.

Drain excess fat from the pan if there's more than a tablespoon or two.

Add the finely diced onion and minced garlic to the beef, cooking for about 2 minutes until fragrant and the onion is softened.

Stir in the soy sauce, honey, and rice vinegar. Mix well and let the mixture simmer for 2-3 minutes until slightly thickened and glossy, stirring occasionally.

While the beef finishes simmering, fry the eggs in a separate pan over medium-low heat until the whites are set but the yolks remain runny, about 3-4 minutes.

Divide the warm rice among four bowls, then top each with a generous portion of the Korean beef mixture.

Top each bowl with sliced scallions, fresh chilies (adjust to your heat preference), and carefully place a fried egg on top.

Serve immediately and break the egg yolk to create a rich sauce throughout the bowl.