Cooking the Rice
In a saucepan, combine 1 cup uncooked white rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15–18 minutes until the rice is tender and the water is absorbed. Remove from heat, let it sit covered for a few minutes, then fluff with a fork.
Preparing the Beef Sauce
In a bowl, mix together 3 tablespoons soy sauce, 2 tablespoons brown sugar, 2 teaspoons sesame oil, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon gochujang (optional, for heat), and ½ teaspoon black pepper until well combined.
Cooking the Beef
Heat 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook for about 5–7 minutes, breaking it apart as it browns. Once fully cooked, pour in the prepared sauce and stir to coat the beef. Let it cook for another 2–3 minutes until the sauce thickens slightly and clings to the meat.
Preparing the Toppings
While the beef cooks, prepare your toppings: measure out ⅔ cup shredded carrots, ⅔ cup thinly sliced cucumber, and ⅔ cup sautéed spinach or steamed broccoli. If using, cook 2 eggs (fried or soft-boiled) to your preference.
Assembling and Serving
Divide the cooked rice into bowls and top with the saucy beef. Arrange the vegetables around the bowl, then add the egg if using. Garnish with 2 teaspoons sesame seeds (optional) and 2 sliced green onions. Finish with a light drizzle of extra sesame oil, soy sauce, or gochujang as desired, and serve immediately.
