Korean Ground Beef Egg Rolls Ready Faster Than Bibimbap

Ingredients

• 1 pound (454g) ground beef
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) brown sugar
• 1 teaspoon (5ml) grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon (2.5ml) black pepper
• 1/2 cup (50g) chopped onion
• 1/2 cup (50g) shredded carrots
• 1/2 cup (50g) shredded cabbage
• 1/4 cup (30g) kimchi, finely chopped
• 1 tablespoon (15ml) gochujang (Korean chili paste)
• 1/4 cup (60ml) chopped green onions
• 12 egg roll wrappers
• 1 large egg, beaten (for egg wash)
• Vegetable oil, for frying (about 4 cups/1 litre)
• 2 tablespoons (30ml) gochujang
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) honey or maple syrup
• 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5ml) water (or more, to adjust consistency)