Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp neutral oil
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp gochujang
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes
  • 3 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the neutral oil in a 12-inch cast iron skillet or non-stick frying pan over medium-high heat until shimmering.
  2. Add the ground beef in a flat layer and cook undisturbed for 3-4 minutes until a deep, mahogany-colored crust forms. Flip and crumble the meat into small pieces, cooking until fully browned and liquid has evaporated.
  3. Push the beef to the sides of the pan to create a well in the center. Add minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant.
  4. Whisk soy sauce, brown sugar, gochujang, sesame oil, and crushed red pepper flakes in a small bowl, then pour the mixture over the beef.
  5. Stir constantly for 2-3 minutes as the sauce bubbles and reduces into a thick, velvety glaze that clings to the beef. Remove from heat immediately.
  6. Fold in half of the sliced green onions. Transfer to a serving bowl and garnish with remaining onions and toasted sesame seeds.