In a small container, dissolve sugar and salt in vinegar; toss carrots in the dressing. Cover and set aside at room temperature for at least 30 minutes.

In large nonstick skillet, cook pork roll, onion, scallions, minced garlic and ginger over medium-high heat. Cook for about 5-6 minutes.

Stir in tamari or soy sauce, mirin, sesame oil, gochujang and brown sugar.

Bring to a simmer and cook for about 5 minutes or until most of the moisture has evaporated.

Melt 2 teaspoons butter in another large skillet. Cook sliced garlic for 1 minute; add asparagus and cook for about 6 more minutes or until fork-tender.

Remove from pan and keep warm. Wipe pan and melt remaining 2 teaspoons butter. Add eggs and fry them sunny-side or over, as preferred.

To serve, spoon rice into 4 bowls.

In the center of each bowl put Korean pork roll stew, with garlicky asparagus and pickled carrots around the edges.

Place a perfectly cooked Eggland’s Best egg on top.

Garnish each bowl with additional sliced scallions and a small dollop of gochujang, if desired.