Ingredients:

  • 1 lb 93/7 Lean Ground Beef
  • 1 tbsp Sesame oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1/2 cup Green onions, sliced (separate whites and greens)
  • 1/4 cup Low-sodium soy sauce
  • 1 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Honey
  • 1 tsp Rice vinegar
  • 1/2 tsp Crushed red pepper flakes
  • 2 cups Cooked Jasmine rice
  • 1 cup Shredded carrots
  • 1 cup Sliced cucumbers
  • 1 tbsp Toasted sesame seeds

Instructions:

  1. Heat 1 tbsp sesame oil in a large skillet over medium high heat until it shimmers and barely smokes. Add 1 lb ground beef to the pan, spreading it into one flat layer. Let it sit undisturbed for 3 minutes until a deep brown crust forms.
  2. Break the beef into small crumbles and add the minced garlic, 1 tbsp grated ginger, and the white parts of the green onions. Sauté for 2 minutes until the garlic is fragrant and translucent.
  3. In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp gochujang, 1 tbsp honey, 1 tsp rice vinegar, and 1/2 tsp red pepper flakes.
  4. Pour the mixture over the beef. Stir constantly for 2-3 minutes until the sauce bubbles and reduces into a sticky glaze.
  5. Toss in half of the green onion tops for the last 30 seconds until they just begin to wilt.
  6. Portion the rice into four bowls and top with the glazed beef.
  7. Arrange 1 cup shredded carrots and 1 cup sliced cucumbers on the side for a temperature and texture contrast.
  8. Sprinkle with 1 tbsp toasted sesame seeds and the remaining green onions until the dish looks vibrant and complete.