Seasoned ground beef in spicy gochujang sauce with pickled veggies, cucumber, radish, and tangy kimchi.
# Ingredient List:
→ For the Beef
01 - 1 pound lean ground beef
02 - 2 tablespoons vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 3 tablespoons gochujang
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 or brown 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
# 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 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 to 6 minutes. Drain excess fat if necessary.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook for 2 to 3 minutes, allowing the sauce to thicken and coat the beef evenly. Remove from heat and incorporate half of the sliced green onions.
04 - Divide cooked rice among 4 bowls. Top each with a generous portion of the seasoned beef mixture. Arrange pickled vegetables, cucumber slices, radish, and kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.
05 - Serve immediately while beef and rice are warm.
