# What You Need:
→ Beef
01 - 1 lb lean ground beef
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 teaspoon gochujang or sriracha, optional
08 - 2 green onions, thinly sliced
09 - 1 tablespoon sesame seeds
→ Rice Base
10 - 4 cups cooked jasmine rice or cauliflower rice
→ Quick Pickled Vegetables
11 - 1 cup carrot, julienned
12 - 1 cup cucumber, thinly sliced
13 - 0.5 cup radish, thinly sliced
14 - 0.5 cup rice vinegar
15 - 1 tablespoon sugar
16 - 0.5 teaspoon salt
→ Garnish
17 - Additional green onions, sliced
18 - Extra sesame seeds
# How-To:
01 - Combine rice vinegar, sugar, and salt in a mixing bowl and stir until dissolved. Add julienned carrot, sliced cucumber, and sliced radish. Toss to coat evenly and let sit for at least 15 minutes, stirring occasionally.
02 - Prepare jasmine rice or cauliflower rice according to package instructions. Keep warm until assembly.
03 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Add soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang to the cooked beef. Stir thoroughly and cook for 2 to 3 additional minutes until fragrant and saucy.
05 - Remove skillet from heat. Stir in sliced green onions and sesame seeds until well combined.
06 - Divide cooked rice or cauliflower rice among four bowls. Top each portion with seasoned ground beef and a generous handful of pickled vegetables.
07 - Garnish bowls with additional sliced green onions and sesame seeds. Serve immediately.
