In a large bowl, whisk together all the ingredients for the Bulgogi sauce.  Add the chicken breast and toss. Leave to marinade for at least 2 hours or up to overnight.

In your rice cooker (or pot if cooking stovetop), add rice and cover with enough water.  For 2 cups of rice you'll need approximately 3 cups of water.  Dip your middle finger into the pot to measure the waterline.  The waterline should reach the first joint of your middle finger.

While the rice is cooking, prepare your chicken.  In a large pan over medium-high heat, drizzle with a neutral cooking oil, and cook the marinade chicken until the internal temperature reads 165 degrees F.   Promptly remove from the heat and onto a cutting board.  Slice the chicken breast and set aside.

To the pan, add the remaining marinade.  In a small bowl or cup, prepare your slurry by whisking together 1 tablespoon cornstarch with a 1 tablespoon water.   Once the sauce begins to bubble slightly, add the slurry, turn down the heat slightly, and keep whisking until the sauce thickens into a glaze.  Turn off the heat and toss the sliced chicken back into the glaze.

In a small pan over high heat, add a pat of butter and fry your egg.  Alternatively, you can also prepare jammy eggs ahead of time.  Simply bring a pot of water to a boil and add then add the eggs.  Set a timer for 5 minutes.  Remove the eggs immediately and transfer them to an iced water bath.

Prepare your Bibimbap by scooping rice at the bottom of each bowl and topping with chicken, kimchi, your desired veggies, and egg.  For garnish sprinkle with spring onion and sesame seeds.  Serve and enjoy!