Cookwith - Breakfast-for-Dinner Korean Beef & Egg Skillet (LCCA Winner Edition)

Ingredients

• 1 lb ground beef (80/20)
• 4 large eggs
• 2 cups cooked jasmine rice (cold, day-old preferred)
• 1 cup kimchi, chopped (ensure fish-free)
• 1 medium carrot, julienned or grated
• 4 scallions, sliced (separate white and green parts)
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp neutral oil (e.g., canola or avocado)
• 1 tbsp sugar
• 1 tsp rice vinegar
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 small cucumber, sliced thin
• 1 tsp sesame seeds (optional, for garnish)
• Salt and freshly ground black pepper, to taste