Ingredients:
- lb (450g) Ground Beef (80/20 recommended)
- small Yellow Onion, finely diced
- cloves Garlic, minced
- teaspoon Fresh Ginger, grated or finely minced
- tablespoon Neutral Oil (Canola or Vegetable)
- /4 cup (60ml) Low-Sodium Soy Sauce
- /4 cup (50g) Brown Sugar (packed)
- tablespoons Water or Beef Broth
- tablespoon Toasted Sesame Oil
- –2 teaspoons Gochujang (Korean Chili Paste)
- /2 teaspoon Black Pepper, freshly ground
- About 4 cups cooked Short-Grain Rice (for serving)
- stalks Scallions, thinly sliced (for garnish)
- teaspoon Toasted Sesame Seeds (for garnish)
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the Soy Sauce, Brown Sugar, Water/Broth, Sesame Oil, Gochujang, and Black Pepper until the sugar is mostly dissolved. Set aside.
- Sauté Aromatics: Heat the neutral oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and ginger; cook for 1 minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet. Break it up thoroughly with a wooden spoon. Cook until fully browned, about 5–7 minutes.
- Drain Excess Fat: Carefully tilt the pan and spoon out any significant pools of excess grease.
- Simmer & Reduce: Pour the prepared Korean sauce mixture evenly over the cooked beef. Bring the mixture to a gentle simmer.
- Thicken: Reduce the heat to medium-low. Allow the sauce to bubble gently, stirring occasionally, for 3–5 minutes until the sauce has thickened and coated the beef in a glossy glaze.
- Assemble & Serve: Divide the cooked rice among four bowls. Spoon the glazed ground beef mixture generously over the rice.
- Garnish: Sprinkle immediately with sliced scallions and toasted sesame seeds.