1-Gather all ingredients and prep vegetables by washing and chopping them finely, such as slicing the bell peppers and mincing the garlic and shallots.

2-Brown the 1 1/2 pounds of lean ground beef in a skillet over medium heat, adding black pepper for extra flavor, and cook until it’s no longer pink.

3-Add 2 tablespoons of butter, the chopped bell peppers, garlic, shallots, and pickled ginger to the skillet, stirring until the veggies soften and release their aromas.

4-Pour in 1/2 cup tamari, 2 to 3 tablespoons gochujang paste, 1/4 cup pickled ginger juice, and 2 tablespoons water; simmer the mixture until the sauce thickens and coats the meat evenly.

5-Mix in 2 tablespoons maple syrup or honey to caramelize the beef, cooking for a few more minutes to enhance the sweet-spicy balance, then finish with 1/4 cup sesame seeds.

6-For the cucumber salad, combine sliced cucumbers with salt, 1 tablespoon gochujang chili paste, 1/4 cup vinegar or ginger juice, 2 tablespoons chili flakes, and green onions; let it sit for five minutes to develop flavors.

7-Assemble the bowls by placing rice or cauliflower rice at the base, topping with the beef mixture, and adding the cucumber salad on the side; include optional toppings like green onions, roasted peanuts, and spicy mayo for extra flair.