1/4 C brown sugar, packed
1/4 C soy sauce
1/4 C water
1/4 C sake, sherry, or more water
2 t sesame oil
1 t Sriracha, or more to taste
1 T grated ginger
2 t vegetable oil
2 t garlic, minced
1 pound ground beef
1 1/2 T cornstarch diluted in 2 T water
2 green onions, thinly sliced
Cooked rice, for serving
pickles--marinated for 30 minutes or more (see recipe below)
Optional: 4 fried eggs
2 t toasted sesame seeds (garnish)
If making pickles, make them now so they have time to marinate.
In a small bowl, whisk together brown sugar, soy sauce, water, sake, sesame oil, Sriracha, and ginger. Set aside.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in the soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately over a bowl of rice. Lay fried egg on top and garnish with sesame seeds. Serve kim chee and pickled vegetables along side. These help to balance the flavors of the meat.
Pickles: 1/3 C each: sugar, vinegar, water, and a pinch of salt. Add sliced radishes, julienned carrots, or sliced onion. (Large quantities not needed.)
The original recipe came from here.