Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp gochujang
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 3 cups cooked white jasmine rice
  • 3 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Heat a large cast iron skillet or non stick frying pan over medium high heat.
  2. Add the ground beef, breaking it apart with a spatula, and cook without stirring too frequently until the meat is browned and develops a deep mahogany color. Note: Letting it sit for a minute creates better browning.
  3. Drain excess fat if necessary, but leave a tiny bit for flavor.
  4. Stir in the minced garlic and grated ginger. Sauté for 60 seconds until the fragrance is released and the garlic is golden.
  5. In a small bowl, whisk together the gochujang, soy sauce, brown sugar, and sesame oil.
  6. Pour the mixture over the beef and stir constantly for 2-3 minutes until the sauce thickens into a sticky, glossy glaze.
  7. Remove from heat immediately to prevent the sugar from burning.
  8. Spoon cooked rice into bowls and top with the spicy Korean beef.
  9. Garnish with toasted sesame seeds and sliced green onions for that final crunch.