The rice is cooked before any of this starts. Three cups, warm. Set the 12-inch cast iron over medium-high and let it preheat dry. No oil. It is ready when a flick of water skitters across the surface and vanishes rather than sitting and hissing.

All the beef in as one mass, pressed into a single flat layer that reaches the edges of the pan floor, about half an inch deep. Season the top with salt and pepper, lightly. The soy brings more salt later, and the salt goes on the surface only, never mixed into the meat.

Leave it alone until the underside is browned and the slab releases from the pan when you push it. Moving it early steams the meat instead of browning it. If it will not budge, it is not ready.

Break it up, spread it back into a single layer, and cook until the edges are crisp and the pan has gone from wet to slick. Eight to twelve minutes from the beef hitting the pan, but go by the crisp edges and the slick pan, not the clock.

Tip the rendered fat into the small pan, leaving about a tablespoon in the skillet. The fat comes off before the soy goes in, or the glaze slides off the meat and pools in the pan.

Soy sauce and sugar into the skillet. Toss until the wet sizzle turns dry and quiet, then tilt the pan. Off the heat while the glaze still runs. Wait for the bubbling to stop, then 1 teaspoon of the sesame oil. It is a finishing oil and it turns bitter when it scorches.

Set the small pan over medium. Beef fat stiffens the moment it hits a cold pan, and an egg cracked into stiff fat spreads instead of setting. Wait for the beef fat to shimmer, then crack the eggs in. Sunny side up, whites set, yolks still runny.

Build both bowls. Warm rice first, then the glazed beef, green onions, sesame seeds, and an egg on each. The last teaspoon of sesame oil over the bowls. Sriracha or gochujang at the table.