Put the minced meat in the bulgogi marinade and place in the refrigerator. Let it steep for at least half an hour, but preferably overnight.
Mix 3 eggs with the sugar in the pan and use them to make scrambled eggs in small pieces; put aside.
Prepare the rice according to the instructions.
Cut the carrots into thin strips, cut the white and green part of the spring onion separately. Finely dice the garlic.
Fry the garlic and the white part of the spring onions in a little oil in a large pan, then add the marinated minced meat and fry until done. If a lot of brew has formed in the pan, skim off a little of it (otherwise it may be too salty).
One after the other, add the sugared scrambled eggs, carrots, rice and bean sprouts and mix well. Fry for about 10 minutes. Then add the green part of the spring onions and stir well again.
Then turn off the stove, put the raw egg in the pan and stir in quickly until it is no longer raw, but still gives the whole thing a little slippery feeling.
Serve with a little gochujang paste (stir well, the paste must always be a little warm before it mixes well) and kimchi.