# What You'll Need:
→ For the Beef
01 - 1 lb lean ground beef
02 - 2 tablespoons vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 3 tablespoons gochujang (Korean chili paste)
06 - 2 tablespoons soy sauce
07 - 1 tablespoon brown sugar
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon 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 tablespoon sugar
15 - 1/2 teaspoon 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 tablespoon toasted sesame seeds
# How-To Steps:
01 - In a small bowl, combine rice vinegar, sugar, and salt. 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 ginger, sauté for 1 minute until fragrant. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5-6 minutes. Drain excess fat if necessary.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook for 2-3 minutes, allowing sauce to thicken and evenly coat the beef. Remove from heat and stir in half of the sliced green onions.
04 - Divide cooked rice among 4 bowls. Top each with generous portion of seasoned beef mixture. Arrange pickled vegetables, cucumber slices, radish slices, and chopped kimchi around beef. Garnish with remaining green onions and toasted sesame seeds.
05 - Serve immediately while beef and rice remain warm.
