1. Gather all your ingredients and prep your garlic, ginger, onions, and green onions. This is the kind of recipe where prep makes a difference; it’s all about layering flavors.
2. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and gochujang if you’re using it. This marinade will be your flavor powerhouse.
3. Add the ground beef and diced white onion to the bowl and mix gently until everything is evenly coated. Don’t overwork the meat — you want it to stay tender, like Mama Lu’s Sunday pot roasts.
4. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef mixture, breaking it up with a wooden spoon as it cooks.
5. Cook the beef until it’s browned and cooked through, about 6-8 minutes. You’ll want to see those beautiful caramelized bits forming — that’s where the flavor really sings.
6. In the last minute of cooking, stir in the sliced green parts of the green onions for a fresh pop of color and flavor.
7. Remove the skillet from heat and sprinkle with toasted sesame seeds before serving.
8. Serve immediately over steamed rice, tucked into lettuce leaves, or alongside your favorite pickled vegetables.

One little secret I picked up from Mama Lu’s kitchen is to always taste as you go. Adjust the sweetness or saltiness with a sprinkle of sugar or splash of soy sauce if needed. Cooking is about feeling, not just following instructions.