Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, brown sugar, water, cornstarch, and Sriracha until the cornstarch is dissolved. Set the sauce mixture aside.
- Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned completely. Drain off any excess grease.
- Add the minced garlic and grated ginger to the skillet with the beef. Cook for about one minute until fragrant.
- Pour the prepared sauce mixture over the beef. Bring the mixture to a simmer, stirring constantly. Continue to cook for 1 to 2 minutes until the sauce thickens enough to coat the beef.
- Divide the cooked rice among four bowls. Spoon the Korean ground beef mixture over the rice.
- Garnish each bowl with sesame seeds and sliced green onions before serving.
Notes
You can substitute ground turkey or chicken for the beef if you prefer a lighter option. For a lower-sugar version, reduce the brown sugar by half and add a splash of rice vinegar to the sauce for tang.