Preheat a large skillet to screaming hot
Put on your rice - 1 cup of rice to 2 cups of chicken stock
Add avocado oil to pan and then ground beef
Break up beef with a large spoon and let it sit to brown and crisp
Prepare sauce by grating garlic and ginger into a small bowl then add soy sauce, rice vinegar, gochujang sauce, sesame oil, and corn starch and stir to combine
Once beef is crisped on one side, flip over to the other side to crisp
Once beef is crispy on all sides, add sauce and stir to thicken
Cut cucumbers into thin slices and toss with rice vinegar, red pepper flakes, salt and pepper
Place rice, saucy beef and cucumber salad in a bowl and top with pickled onions, green onions and sesame seeds
