Start by making the sauce. In a small bowl, combine soy sauce, gochujang, garlic, brown sugar, sesame oil, and rice vinegar. Whisk everything together until the sugar dissolves and the ingredients are well combined. The key here is to balance the salty, spicy, sweet, and tangy elements, so don’t be afraid to taste it and adjust to your liking.

Next, place a large skillet or wok over medium heat. Add the ground beef and cook, using a wooden spoon to break it up. Stir occasionally and let the beef brown and cook through, which should take about 5-7 minutes. Drain any excess fat if necessary.

Once the beef is fully cooked, pour the prepared sauce over it. Stir everything together so the sauce coats the meat evenly. Allow it to simmer for another 3-4 minutes The sauce will thicken slightly and become more flavorful as it reduces. If you want a bit more heat, you can add extra gochujang at this stage.

To serve, scoop a portion of freshly steamed rice into each bowl. Top with the seasoned beef mixture. Garnish with green onions for a burst of freshness and color. If you’re feeling indulgent, you can add a fried egg on top to create a rich, runny yolk that mixes in beautifully with the beef.