Start your rice first if cooking fresh so everything finishes together. Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon, cooking for 5-7 minutes until browned and cooked through with no pink remaining. Don't rush this step for maximum flavor.

Add the minced garlic and grated ginger to the cooked beef. Stir constantly for about 1 minute until fragrant, being careful not to let the garlic burn.

Pour in the soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes if using. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens and coats the beef with a glossy, sticky glaze.

While the beef simmers, fry the eggs in a separate pan over medium heat. For runny yolks cook 2-3 minutes, for medium yolks aim for 4 minutes, for fully set yolks go 5+ minutes.

Divide the hot rice between two bowls. Spoon the glazed Korean beef generously over the rice, then top each bowl with a fried egg. Sprinkle with chopped green onions and serve immediately.