Prepare the Kimchi Slaw
1-Start by making the slaw so it: Start by making the slaw so it has time to absorb all the flavors. In a medium mixing bowl, combine shredded napa cabbage, chopped kimchi, carrots, and cucumber. In a small bowl, whisk together rice vinegar, sesame oil, honey, salt, and sugar. Pour the dressing over the slaw and toss well. Set aside at room temperature or refrigerate until ready to serve.

Make the Spicy Sauce
2-In a small bowl, whisk together soy: In a small bowl, whisk together soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, ginger, and garlic. This punchy sauce is the heart of the dish-it’s spicy, savory, and just a touch sweet.

Cook the Ground Beef
3-Heat vegetable oil in a large skillet: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for about 4-5 minutes, until the beef is browned and no longer pink.
4-Pour the sauce over the beef and: Pour the sauce over the beef and stir to coat evenly. Let it simmer for another 2-3 minutes until the sauce thickens slightly and clings to the meat. Stir in sliced green onions, then remove from heat.

Assemble the Bowl
5-Spoon hot rice into individual bowls: Spoon hot rice into individual bowls. Top with a generous portion of spicy Korean ground beef. Add a heap of kimchi slaw on the side or on top, depending on how you like your textures mixed. Sprinkle with toasted sesame seeds and extra green onions. Add a fried egg on top if you’re feeling indulgent.