Korean-Style Beef Bowls

Rinse the rice under cold water until clear, then cook according to package instructions.

Finely mince the garlic, grate the ginger, and slice the green onions and cucumber into thin ribbons.

Whisk together the soy sauce, brown sugar, gochujang, and sesame oil in a small bowl until the sugar dissolves.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Add the ground beef to the pan, breaking it into small pieces with a wooden spoon, and sear undisturbed for 4 minutes to develop a dark crust.

Stir in the garlic and ginger, cooking for 1 minute until fragrant.

Pour the sauce mixture over the meat and simmer for 3 minutes until the liquid reduces into a thick, glossy glaze.

Divide the cooked rice into bowls, top with the beef mixture, garnish with fresh cucumber and green onions, and serve immediately.