Step 1

Combine the bulgogi marinade, sriracha, sesame oil, mirin, soy sauce, minced ginger, and minced garlic in a large mixing bowl. Mix thoroughly until all the ingredients are well incorporated.

Step 2

Heat a large skillet or pan over medium-high heat, and once hot, add the ground beef. Cook the beef, breaking it apart with a spatula, until it is fully cooked and browned, which should take about 8-10 minutes.

Step 3

Drain the beef, then add back to the pan along with the marinade sauce. Once fully coated in the sauce, add the chopped green onions, stir to combine, cook for an additional 2 minutes, and then remove from heat.

Step 4

In a separate pan, sauté hibachi onions and zucchini in a small amount of oil until they are tender and slightly caramelized. Cook white rice according to package instructions or use a rice cooker. In a small skillet, fry an egg to your desired doneness (sunny side up or over-easy works well).

Step 5

To assemble the bowl, start with a base of cooked white rice, top the rice with a generous portion of the cooked ground beef bulgogi, and add the sautéed hibachi onions and zucchini on the side. Place the fried egg on top and drizzle sriracha mayo and chili oil crisp over the bowl for added flavor. Finally, dust with furikake or sesame seeds for an extra touch of umami.