Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, rice vinegar, and gochujang (if using) until the sugar is dissolved. Set aside.

Brown the Beef: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, for 5-7 minutes, until it is nicely browned and cooked through.

Drain the Fat: Carefully tilt the pan and spoon out any excess fat. This step is important as it prevents the final sauce from being greasy.

Add Aromatics: Add the minced garlic and grated ginger to the pan with the beef. Cook for another minute, stirring constantly, until they become fragrant. Be careful not to let them burn.

Simmer the Sauce: Pour the prepared sauce mixture into the pan. Bring it to a gentle simmer and let it bubble for 1-2 minutes. The sauce will begin to reduce slightly.

Thicken the Dish: Pour in the cornflour slurry and continue to stir. What works best for me is to keep stirring constantly as the sauce thickens, which usually takes about 1-2 minutes. It will become glossy and coat the beef mince beautifully.

Serve: Spoon the Korean ground beef mixture over bowls of hot steamed rice. Garnish generously with sliced spring onions, toasted sesame seeds, and any other toppings you desire. A fried egg on top is highly recommended!