Ingredients:

  • 1 lb lean ground beef (80/20 or 90/10)
  • 3 cups cooked jasmine rice
  • 1/4 cup soy sauce
  • 1/4 cup light brown sugar, packed
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp green onions, thinly sliced
  • 1/2 tsp toasted sesame seeds

Instructions:

  1. In a small mixing bowl, whisk together the soy sauce, brown sugar, gochujang, and toasted sesame oil until the sugar and paste are fully dissolved.
  2. Heat a large skillet or cast iron pan over medium-high heat. Add the ground beef and press it down into a large flat patty. Let it sear undisturbed for 3 minutes to achieve a crispy, mahogany-colored crust.
  3. Break the beef into crumbles using a wooden spoon. Add the minced garlic, grated ginger, and red pepper flakes. Cook for 2 minutes until the aromatics are fragrant and the beef is fully browned.
  4. Pour the prepared sauce over the beef and stir to coat. Simmer for 1-2 minutes until the sauce thickens into a velvety glaze that clings to the beef crumbles.
  5. Divide the cooked jasmine rice into four bowls. Top with the crispy Korean beef and garnish with sliced green onions and toasted sesame seeds.