Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp sesame oil
  • 1 tbsp Gochujang
  • 1/4 tsp crushed red pepper flakes
  • 3 cups cooked jasmine or short-grain white rice
  • 3 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Heat vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat.
  2. Add the ground beef, breaking it apart with a spatula, and cook until the meat is no longer pink and has developed a mahogany-colored sear. Drain any excess fat.
  3. Push the beef to the sides of the pan to create a well in the center. Add minced garlic and grated ginger, sautéing for 30–60 seconds until fragrant, then stir back into the beef.
  4. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and Gochujang.
  5. Pour the glaze over the beef and stir constantly for 2–3 minutes as the sauce bubbles and reduces into a thick, syrupy coating.
  6. Divide cooked rice into bowls, top with the glazed beef, and garnish with sliced green onions and toasted sesame seeds.