# What You 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
# Steps:
01 - Combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Add julienned carrot and daikon radish, mix thoroughly, and set aside to pickle.
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, break up with a spoon, and cook 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 into the cooked beef. Continue cooking for 2-3 minutes until the sauce thickens and coats the beef evenly. Remove from heat and fold in half of the sliced green onions.
04 - Divide cooked rice equally among 4 bowls. Top each portion with generous amount of beef mixture. Arrange pickled vegetables, cucumber slices, radish slices, and chopped kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.
05 - Serve immediately while components are at optimal temperature.
