Prepare the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, dark brown sugar, sesame oil, gochujang, rice vinegar, and water. Whisk until the sugar has mostly dissolved. Set it aside.

Sauté the Onion: Heat the vegetable oil in a large, non-stick frying pan or wok over a medium-high heat. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent.

Brown the Beef Mince: Add the beef mince to the pan with the onions. Use a wooden spoon to break it up into small pieces. Cook for 5-7 minutes, stirring frequently, until the beef is browned all over. I find that it's important not to overcrowd the pan, as this can cause the meat to steam rather than brown. If needed, you can drain off any excess fat at this stage.

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

Simmer with the Sauce: Pour the prepared sauce mixture over the beef in the pan. Stir everything together well to coat the mince. Bring the mixture to a simmer and let it bubble gently for 2-3 minutes. The sauce will reduce slightly and thicken into a lovely glaze.

Assemble Your Bowls: To serve, divide the cooked rice among four bowls. Spoon a generous portion of the Korean ground beef mixture over the rice. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds. Add any other desired toppings like shredded carrot or a fried egg. Serve immediately while hot.