# What You'll Need:
→ For the Beef
01 - 1 lb lean ground beef
02 - 2 tbsp vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 3 tbsp gochujang
06 - 2 tbsp soy sauce
07 - 1 tbsp brown sugar
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 2 green onions, thinly sliced
→ For the Pickled Vegetables
11 - 1/2 cup carrot, julienned
12 - 1/2 cup daikon radish, julienned
13 - 1/2 cup rice vinegar
14 - 1 tbsp sugar
15 - 1/2 tsp salt
→ For Serving
16 - 4 cups cooked white rice
17 - 1 cup cucumber, thinly sliced
18 - 1/2 cup radish, thinly sliced
19 - 1 cup kimchi, chopped
20 - 1 tbsp toasted sesame seeds
# Step-by-step Directions:
01 - Combine rice vinegar, sugar, and salt in a small bowl. Stir until dissolved. Add julienned carrot and daikon radish, mix well, and set aside to pickle while preparing remaining components.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil into the cooked beef. Cook for 2 to 3 minutes, allowing the sauce to thicken and coat the beef evenly. Remove from heat and stir in half of the sliced green onions.
04 - Divide cooked rice among 4 bowls. Top each portion with generous amounts of seasoned beef mixture. Arrange pickled vegetables, sliced cucumber, sliced radish, and chopped kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.
05 - Serve immediately while beef and rice are warm.
