(all amounts are very approximate. I've never measured.)

• Thinly-sliced beef (e.g., rump roast or better): 1/2 pound per person.
• Hot red pepper paste ("Go Ch'u Jahng", from Oriental store): 2 heaping Tablespoons per pound of beef (ppb).
• Soy sauce -- lots of glugs, several times.
• Onions -- 1 ppb.
• Carrots -- 2 ppb.
• Garlic -- 1 clove ppb, or 1 tsp. ground garlic ppb.
• Vegetable Oil -- 1 tsp ppb. (Keeps water from boiling out).
• Sugar -- one handful.
• Water -- enough so there's some juice covering about half of the meat (usually a cup or two).
• Rice (short grain, so it sticks together, such as Calrose rice).

Have beef sliced thin at the store (like at Albertson's).
Chop the meat into bite-sized pieces you can heft with chopsticks.
Put beef in a bowl, add red pepper paste and cover with soy sauce.
Mix that stuff with your hands.
Brown meat in a big frying pan (or wok) on medium-high heat, adding more soy sauce while you stir.
Once brown, add some water to calm things down.
Chop onions and carrots and throw them in.
Add garlic, oil, and sugar.
Turn heat down to medium and cook with the lid on--stirring occasionally-- for 10-15 minutes or until carrots are soft enough for your liking. Add water if it gets too low, and add soy sauce from time to time to make sure it doesn't end up tasting bland (you can also add some soy at the last minute if necessary).

RICE:

Put rice (however much you think you need) in a pot.
Rinse it until the water is fairly clear.
Fill so that the water is 1 finger height (about 3/4 inch) above the top of the rice.
Put on high heat until it boils, then turn heat down to low, put lid on, and let simmer for 20 minutes or until it just starts to look dry.