Speedy Seoul Beef Bowls 30Minute Korean Ground Beef

Instructions:

1. In a small bowl, whisk together soy sauce, brown sugar, water, sesame oil, rice vinegar, and cornstarch until the cornstarch is fully dissolved. Set aside.
2. Thinly slice the scallions, separating the white parts from the green. Toast the sesame seeds lightly in a dry pan if they aren't already toasted.
3. Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until fully browned, draining off any excess fat halfway through cooking.
4. Push the cooked beef to one side of the pan. Reduce the heat to medium. Add the minced garlic, grated ginger, and the white parts of the scallions to the clear side of the pan. Sauté for about 60 seconds until fragrant.
5. Mix the aromatics thoroughly with the browned beef.
6. Give the prepared sauce mixture another quick whisk (as the cornstarch settles quickly). Pour the entire sauce mixture over the beef and aromatics.
7. Bring the mixture to a gentle simmer, stirring constantly. The sauce should thicken rapidly, becoming glossy and clinging beautifully to the beef (this usually takes 1–2 minutes). Remove from heat immediately once thickened.
8. Divide the cooked rice among four bowls. Spoon the glossy Korean ground beef mixture generously over the rice.
9. Garnish the bowls with the reserved green scallion tops and toasted sesame seeds. Serve immediately.