Prepare the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: the soy sauce, dark brown sugar, rice vinegar, gochujang (if using), and cornflour. Whisk until the sugar and cornflour have completely dissolved. Set aside.

Sauté the Onion: Heat the sesame oil in a large, non-stick frying pan or skillet over a medium-high heat. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it starts to soften and turn translucent.

Brown the Beef: Add the beef mince to the pan with the onions. Use a wooden spoon or spatula to break it up into small pieces. I find that leaving it undisturbed for a couple of minutes at a time helps it develop a fantastic brown crust. Continue to cook for 5-7 minutes, stirring periodically, until the beef is well-browned and any liquid has evaporated.

Add the Aromatics: Turn the heat down to medium. Add the minced garlic and grated ginger to the pan. Stir continuously for about 1 minute until fragrant. Be careful not to let them burn, as they can become bitter.

Simmer with the Sauce: Give the sauce mixture a final whisk and pour it all into the pan with the beef. Stir everything together to combine. Bring the mixture to a gentle simmer and let it bubble away for 2-3 minutes, stirring often, until the sauce has thickened slightly and beautifully coats the beef.

Assemble the Bowls: To serve, divide the cooked rice among four bowls. Spoon the Korean ground beef mixture over the rice. Garnish generously with the sliced spring onions and toasted sesame seeds. Add any of your other favourite toppings, like a fried egg or some crunchy kimchi, and serve immediately.