Slice the ribeye steak into thin strips and place them in a bowl. Marinate with soy sauce, mirin, minced garlic, grated ginger, brown sugar, and dark sesame oil for 15 minutes to absorb all the flavors.

Heat neutral oil in a large pan over medium heat. Sauté the diced shallot until it becomes translucent.

Add the marinated beef to the pan. Cook until browned and fully cooked through, about 5-6 minutes.

Stir in the chopped carrots and cook until tender, about 3-4 minutes.

Add the day-old jasmine rice to the pan. Break up any clumps while mixing everything together.

Push the rice mixture to the side of the pan. Crack the eggs into the empty space and scramble until cooked, then fold back into the rice.

Fold in the kimchi, green onions, and chopped cilantro, combining everything until well mixed.

Serve hot and enjoy!