Prepare the Sauce: In a small bowl or jug, whisk together the low-sodium soy sauce, brown sugar, sesame oil, gochujang, and rice wine vinegar until the sugar has mostly dissolved. Set this aside for later.

Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the finely chopped onion and cook for 3-4 minutes, until it begins to soften and turn translucent.

Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring continuously, until they become wonderfully fragrant. Be careful not to let them burn.

Brown the Beef: Add the beef mince to the pan. Use a wooden spoon or spatula to break it up into small pieces. Cook for 5-7 minutes, until the beef is browned all over and no pink remains. What works best for me is using a potato masher to break up the mince really finely and evenly.

Drain the Fat: If your beef has released a lot of fat, carefully tilt the pan and spoon out the excess. This helps the sauce to cling to the meat properly.

Add the Sauce and Simmer: Pour the prepared sauce mixture over the browned beef. Stir everything together well to coat the meat. Bring the mixture to a simmer and let it cook for 3-5 minutes, allowing the sauce to reduce slightly and thicken into a beautiful glaze that coats the beef.

Finish and Serve: Turn off the heat. Stir in about two-thirds of the sliced spring onions and toasted sesame seeds. Have a taste and adjust seasoning if you feel it's needed.

Assemble the Bowls: To serve, spoon a generous amount of the Korean ground beef over bowls of hot, steamed rice. Garnish with the remaining spring onions, sesame seeds, and any of your other favourite toppings.