Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: the low-sodium soy sauce, light brown sugar, toasted sesame oil, rice vinegar, and black pepper. Stir until the sugar has completely dissolved. Set this aside for later.

Sauté the Aromatics: Heat 1 tablespoon of sesame oil in a large frying pan or wok over a medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until it softens and becomes translucent.

Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring continuously until they become fragrant. Be careful not to let them burn, as this can make them bitter.

Brown the Beef Mince: Add the beef mince to the pan. Use a wooden spoon or spatula to break it up into small pieces. Cook for 6-8 minutes, stirring occasionally, until the beef is browned all over and cooked through. I find that breaking up the mince thoroughly at the start prevents large clumps from forming.

Drain Excess Fat: If your mince has released a lot of fat, carefully tilt the pan and spoon out any excess. This step ensures your final dish isn't greasy and the sauce can cling to the meat properly.

Simmer with the Sauce: Pour the prepared sauce mixture over the cooked beef. Stir everything together to combine well. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes. The sauce will thicken slightly and create a lovely glaze on the beef.

Assemble and Serve: To serve, divide the cooked rice among four bowls. Spoon the Korean ground beef mixture over the top. Garnish generously with sliced spring onions and a sprinkle of toasted sesame seeds. Add any other optional toppings you like and serve immediately.