Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 tsp red pepper flakes
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup dark brown sugar, packed
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp rice vinegar
  • 2 cups cooked jasmine rice
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place a large skillet over medium-high heat with the sesame oil. Add the ground beef and spread it into an even layer. Let it sear undisturbed for 3 minutes until a mahogany-colored crust forms on the bottom.
  2. Break the beef into small crumbles using a spatula. Cook for 4 minutes until no pink remains.
  3. Stir in the minced garlic, grated ginger, and red pepper flakes.
  4. Sauté for 1 minute until the fragrance fills the room.
  5. Whisk together the soy sauce, brown sugar, gochujang, and rice vinegar. Pour the mixture over the beef.
  6. Simmer for 2 minutes until the liquid bubbles and thickens into a shiny coating.
  7. Ensure the beef is fully coated and has reached a safe 160°F.
  8. Divide the cooked rice into four bowls. Top with the glazed Korean beef. Garnish with sliced scallions and toasted sesame seeds before serving.