Mix the mince with the soy sauce, sesame oil, honey and crushed garlic. Leave to marinate for 45 minutes. Cook in a wok on medium heat for 5 minutes until thoroughly cooked through.
Fry the eggs sunny side up (yolk facing up) for 2-4 minutes, until whites are set but yolks are still runny.
Peel and finely slice the carrots. Thinly slice the mushrooms and then cook with carrots in oil on a medium-high heat for 2 minutes.
To make the sauce, mix the gochujang, sesame oil, honey, water, sesame seeds, rice wine vinegar and crushed garlic together until well combined.
Cook rice according to packet instructions and divide among 4 serving bowls. Add the beef and vegetables. Top with seaweed and sauce if desired (otherwise leave on side). Finally, place a fried egg on top of each bowl and serve.