Make the Meatballs:
In a large bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, and 1 tbsp soy sauce. Mix gently until combined. Form into 1–1½ inch meatballs.

Cook the Meatballs:
Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.

Make the Sauce:
In the same skillet, whisk together remaining soy sauce, brown sugar, gochujang, rice vinegar, garlic, ginger, and sesame oil. Simmer for 2–3 minutes until slightly thickened.

Combine:
Return meatballs to the pan and toss until evenly coated with sauce.

Assemble the Bowls:
Spoon rice into bowls, top with glazed meatballs, cucumbers, carrots, and green onions. Add a fried egg if desired. Garnish with sesame seeds and extra sauce.