Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup low sodium soy sauce
  • 1/4 cup raw honey
  • 2 tbsp gochujang Korean chili paste
  • 1/2 tsp crushed red pepper flakes
  • 2 cups cooked jasmine rice
  • 1 large cucumber, thinly sliced
  • 2 medium carrots, shredded
  • 3 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place your large skillet over medium high heat. Add 1 tbsp toasted sesame oil and let it shimmer.
  2. Add the 1 lb ground beef to the pan. Use a wooden spoon to break it into large chunks initially. Cook for 3 minutes until the bottom side is browned and crispy.
  3. Continue cooking and breaking the meat into smaller crumbles. Sauté until no pink remains and the liquid has mostly evaporated.
  4. Move the beef to the edges of the pan, creating a well in the center. Drop in 3 cloves minced garlic and 1 tbsp grated ginger. Sizzle for 45 seconds until the aroma fills the room.
  5. Add 2 tbsp gochujang directly onto the garlic and ginger. Stir it into the aromatics for 1 minute.
  6. Pour in 1/2 cup low sodium soy sauce, 1/4 cup raw honey, and 1/2 tsp crushed red pepper flakes. Stir vigorously to combine with the beef.
  7. Let the mixture bubble for 2-3 minutes. Watch for the sauce to thicken into a glossy, dark glaze that coats every piece of meat.
  8. Divide 2 cups cooked jasmine rice into four bowls. Top with the glazed beef mixture.
  9. Arrange the sliced cucumber and shredded carrots around the beef. Ensure the colors are balanced for a professional presentation.
  10. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while the beef is hot and the veggies are cold.