Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar, packed
  • 1 tbsp sesame oil
  • 1 tbsp gochujang
  • 1/2 tsp crushed red pepper flakes
  • 4 cups cooked jasmine or short-grain white rice
  • 3 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Whisk together the soy sauce, brown sugar, sesame oil, gochujang, and red pepper flakes in a small bowl until the sugar is fully dissolved. Note: Dissolving the sugar now prevents grainy sauce later.
  2. Heat vegetable oil in a large cast iron skillet over medium high heat until shimmering.
  3. Add the ground beef in a thin layer, pressing down firmly with a spatula. Leave undisturbed for 3-4 minutes until a dark mahogany crust forms.
  4. Break the meat apart into smaller crumbles and cook for another 3-4 minutes until fully browned. Drain excess fat if necessary.
  5. Stir in the minced garlic and grated ginger, sautéing for 60 seconds until fragrant but not brown.
  6. Pour the glaze over the beef. Stir constantly for 2-3 minutes as the sauce bubbles and thickens into a velvety glaze.
  7. Remove from heat immediately to prevent the sugar from burning.
  8. Scoop 1 cup of cooked rice into bowls.
  9. Top with the glazed beef.
  10. Garnish with sliced green onions and toasted sesame seeds.