Cook the Rice: Start by cooking your rice according to the package instructions. While it's steaming, you can prepare the rest of the dish.

Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, gochujang, toasted sesame oil, and rice vinegar until the sugar is dissolved. Set it aside.

Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the diced onion and cook for 3-4 minutes until it begins to soften. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to let them burn.

Brown the Beef: Add the beef mince to the pan. Use a wooden spoon or spatula to break it up into fine crumbles as it cooks. Cook for 5-7 minutes, until the beef is fully browned and no pink remains.

Drain the Fat: This is an important step for a clean-tasting sauce. Carefully tilt the pan and use a spoon to remove any excess fat that has rendered from the beef.

Simmer with the Sauce: Pour the prepared sauce over the browned beef. Stir everything together to combine, ensuring all the beef is coated. Bring the mixture to a gentle simmer.

Reduce and Thicken: Let the beef and sauce simmer for 3-5 minutes. I find that this is the perfect amount of time for the sauce to reduce slightly and thicken into a beautiful glaze that clings to the mince.

Assemble the Bowls: To serve, spoon a generous amount of the Korean ground beef over a bed of warm rice. Garnish with a sprinkle of sliced spring onions and toasted sesame seeds. Add any other desired toppings like a fried egg or fresh kimchi.