Korean Grilled Short Rib Patty Rice Bowl

Thinly slice 90 g onion and cut 40 g green onion into small rounds. Keep 2 bowls cooked rice hot and have 2 eggs ready for the final assembly. Heat a pan over high heat and sear 240 g tteokgalbi briefly on both sides, stopping when the surfaces brown and firm. Do not press the patties with the spatula because that releases their juices. Remove them from the pan, let them rest briefly, and cut them into bite-size pieces. Lower the same pan to medium, add the onion and 1 tsp minced garlic, and cook until the onion edges turn translucent. Add 2 tbsp soy sauce and 1 tbsp oligosaccharide syrup. Scrape the browned residue from the pan as the liquid bubbles, and wait until the sauce begins to cling like a light syrup. Return the tteokgalbi pieces and toss over medium-low heat for about 2 minutes. Turn off the heat while the meat looks glossy and a little sauce remains in the pan, before it reduces dry. Fry the eggs sunny-side up with soft yolks. Divide the meat and sauce over the rice, place an egg on each bowl, and finish with the green onion and 1 tsp sesame oil.