Preparing the Marinade: First, grab a bowl and whisk together the gochujang, gochugaru, soy sauce, sesame oil, minced garlic, grated ginger, and sugar. I always adjust the amount of each ingredient to my taste; you should too! Don't be afraid to experiment. This marinade is the foundation of the dish, and it’s where all the magic happens. If you like it spicier, add more gochugaru. If you prefer it sweeter, add a bit more sugar. It’s all about what you like.

Marinate the Beef: Add the ground beef to the marinade. Make sure it’s evenly coated. This is crucial for the beef to absorb all those delicious flavors. Let it marinate for at least 30 minutes, but an hour or even longer is better. If you have time, marinating it overnight in the fridge can create a more intense flavor. This step is non-negotiable for tenderizing the meat and allowing the flavors to fully develop.

Cooking the Beef: Heat a pan or wok over medium-high heat. Once hot, add the marinated ground beef. Break it up with a spatula as it cooks, ensuring it browns evenly. Cook until the beef is fully cooked through, and all the excess liquid has evaporated. This process will usually take around 8-10 minutes. The goal is to get the beef slightly crispy and caramelized.

Garnish and Serve: Once cooked, garnish the Korean ground beef with chopped scallions and sesame seeds. Serve it hot with rice, noodles, or as a filling for tacos, lettuce wraps or burritos. This is where you can get creative with how you present the dish. I love to serve mine over a bed of fluffy white rice, topped with a sprinkle of sesame seeds and fresh scallions.