Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 tbsp Toasted Sesame Oil
  • 3 cloves Garlic, grated
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Soy Sauce
  • 1/4 cup Light Brown Sugar, packed
  • 1.5 tbsp Gochujang (Korean chili paste)
  • 1 tsp Red Pepper Flakes
  • 3 cups Cooked Jasmine Rice
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Prep the aromatics. Grate 3 cloves of garlic and 1 tbsp of ginger into a small bowl. Note: Mixing them early allows the flavors to meld before they hit the heat.
  2. Heat the skillet. Place your skillet over medium high heat and add 1 tbsp toasted sesame oil until it wisps with smoke.
  3. Sear the beef. Add 1 lb ground beef to the pan. Do not stir for 3 minutes until the bottom is deeply browned.
  4. Break it up. Use your spatula to crumble the meat into small pieces. Note: Keep the pieces slightly irregular for varied texture.
  5. Infuse the aromatics. Stir in the grated garlic and ginger. Cook for 1 minute until the kitchen smells incredible.
  6. Build the sauce. Pour in 1/4 cup soy sauce, 1/4 cup brown sugar, and 1.5 tbsp gochujang.
  7. Add the heat. Sprinkle in 1 tsp red pepper flakes. Stir constantly to melt the sugar and incorporate the paste.
  8. Reduce and glaze. Simmer for 2-3 minutes until the sauce bubbles and thickens into a dark, shiny coating.
  9. Garnish and serve. Spoon the beef over 3 cups of hot jasmine rice.
  10. Final touches. Top with sliced green onions and 1 tsp toasted sesame seeds.