Korean Beef Bowl

Steps

1. Rinse the short grain rice in several changes of cold water, rubbing it between your hands, until the water runs almost clear. Drain, put it in a saucepan with 1 3/4 cups (420 ml) of water, bring to a boil, cover, and cook for 12 minutes over very low heat. Turn off the heat and let it rest, covered, for 10 minutes.
2. Halve the cucumber lengthwise, scoop out the seeds with a spoon, and slice it into thin half moons. Cut the carrot into fine matchsticks. Toss them with 1 tablespoon of rice vinegar, the salt, and a pinch of the brown sugar, then let them pickle while you cook.
3. In a bowl, whisk the soy sauce, the remaining brown sugar, the gochujang, 1 tablespoon of rice vinegar, and 2 tablespoons of water until the sugar dissolves.
4. Finely mince the garlic, grate the ginger, and slice the scallions, keeping the white parts and green parts separate.
5. Toast the sesame seeds in a large dry skillet over medium heat for 2 minutes, until golden and nutty smelling. Tip them into a small dish.
6. In the same skillet, heat the neutral oil over high heat until it just begins to smoke. Spread the ground beef into one flat patty, press it down with a spatula, and leave it alone for 3 to 4 minutes, until the underside is deep brown and crisp. Flip it in sections, break it into crumbles, and cook 2 more minutes. If there is a lot of fat, spoon it off, leaving about 1 tablespoon.
7. Push the beef to the edges of the pan, add the garlic, ginger, and scallion whites to the center, and stir for 30 to 45 seconds, until fragrant, without letting the garlic brown.
8. Pour in the sauce, stir, and let it reduce for 2 to 3 minutes over medium-high heat, until almost no liquid is left in the pan and the beef looks glossy and sticky. Off the heat, stir in the sesame oil and black pepper.
9. Divide the rice among four bowls, spoon the beef over it, and add the drained vegetables on the side. Scatter the scallion greens and toasted sesame seeds on top and serve right away.