Start the rice first. Put your rice on to cook before you touch the beef — whether you use a rice cooker, a saucepan, or the microwave, it will take the longest. I use a rice cooker so I can forget about it completely.

Heat your skillet. Place a large frying pan or wok over medium-high heat and add a splash of neutral oil. When the oil shimmers and a drop of water sizzles on contact, you are ready.

Brown the beef. Add the mince to the hot pan, breaking it apart with a wooden spoon. Let it sit undisturbed for a full minute so it develops a deep, caramelised crust — you will hear a steady, happy sizzle. Stir and cook for another 3-4 minutes until the meat is no longer pink and smells wonderfully savoury.

Add aromatics. Push the beef to one side of the pan. Add the minced garlic and grated ginger to the empty space. Cook for 30 seconds until they become fragrant and the garlic just begins to colour — your kitchen will smell incredible at this point.

Pour in the sauce. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, black pepper, and chilli flakes if using. Pour the mixture over the beef and stir everything together. The sauce will bubble up immediately and begin to thicken.

Simmer and reduce. Let the beef cook in the sauce for 2-3 minutes, stirring occasionally. You are looking for the sauce to reduce from a watery consistency to a glossy, sticky glaze that clings to every piece of meat. The colour will deepen to a rich, dark brown.

Finish with freshness. Remove the pan from the heat and stir through the sliced spring onions. Their bright green colour against the dark beef is a visual cue that you are done.

Assemble your bowls. Divide the steamed rice among four bowls. Spoon the Korean ground beef on top, then arrange your chosen toppings around the meat. Sprinkle with sesame seeds and serve immediately.