Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 2 tbsp gochujang
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tsp gochugaru
  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp avocado oil
  • 3 cups cooked short-grain white rice
  • 3 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the soy sauce, gochujang, sesame oil, honey, and gochugaru until the sauce is smooth and glossy.
  2. Heat the avocado oil in a skillet over high heat. Add the lean ground beef, breaking it into small crumbles, and cook until the beef reaches a mahogany-colored sear and no pink remains.
  3. Push the beef to the sides of the pan and add the minced garlic and grated ginger to the center. Sauté for 30–60 seconds until fragrant, then stir it back into the meat.
  4. Pour the prepared sauce over the beef. Stir constantly for 3–5 minutes as the sauce simmers and reduces into a velvety glaze that clings to the meat.