Beef & rice

• 2 cups (about 370 g) cooked short-grain rice, warm
• 1 lb (450 g) ground beef
• 1 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 1/2 tbsp brown sugar or honey
• 1 tbsp toasted sesame oil
• 1 tbsp gochujang, optional
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Quick pickled cucumbers

• 1 large English cucumber, thinly sliced
• 1/2 tsp kosher salt
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp water
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes, optional

Optional toppings

• Fried eggs
• Kimchi
• Shredded carrot
• Steamed spinach
• Toasted seaweed
• Extra gochujang

1. 1

   Toss cucumber with salt and let stand for 10 minutes. Lightly squeeze out excess liquid. Stir together rice vinegar, sugar, water, sesame oil, and chili flakes. Pour over cucumber and chill.

2. 2

   Mix soy sauce, brown sugar, sesame oil, gochujang, and 1 tbsp water.

3. 3

   Heat oil in a skillet over medium-high heat. Add garlic and ginger and cook for 30 seconds. Add beef and cook 5–7 minutes, breaking it apart, until browned and cooked through.

4. 4

   Drain excess fat if needed. Pour in the sauce and simmer 1–2 minutes until glossy. Stir in half the scallions.

5. 5

   Divide rice among four bowls. Top with beef and pickled cucumbers.

6. 6

   Finish with sesame seeds, remaining scallions, and optional toppings.