Ingredients

• 1 1/2 pounds ground beef (or chicken)
  
• 2 tablespoons butter
  
• 2 bell peppers, sliced
  
• 3 shallots, sliced
  
• 4 cloves garlic, chopped
  
• 1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)
  
• 1/2 cup tamari or soy sauce
  
• 2–3 tablespoons Gochujang (Korean chili paste)
  
• 2 tablespoons ginger juice
  
• 2 tablespoons maple or honey
  
• 1/4 cup toasted sesame seeds
  
• 1/3 cup chopped roasted peanuts
  

• 4 Persian cucumbers, chopped
  
• 1 tablespoon Gochujang (Korean chili paste)
  
• 1/4 cup chopped green onion/Thai basil
  
• 2 tablespoons ginger juice or rice vinegar

Instructions

1. Brown the meat:
   Place the ground beef in a large skillet with a small pinch of black pepper. Cook over medium heat, breaking it apart, until the meat is lightly browned—about 5 minutes. Add the butter, sliced peppers, shallots, garlic, and ginger. Continue cooking for 2 minutes.
2. Build the sauce:
   Pour in the tamari, then stir in the Gochujang, ginger juice, and 1/3 cup water. Let everything simmer for 2–3 minutes, or until the liquid reduces and clings to the meat. Add the maple or honey and cook for another 1–2 minutes to deepen the caramelization. Remove from heat and stir in the sesame seeds.
3. Make the cucumber salad:
   Combine the cucumbers with 1 teaspoon salt, the Gochujang, ginger juice, and green onions in a bowl. Let the mixture rest for 5 minutes to draw out moisture and allow the flavors to develop.
4. Serve:
   Spoon the beef and peppers over bowls of rice. Add a generous helping of cucumber salad on the side, then finish with chopped peanuts. Spicy mayo is an optional—but delicious—extra.