Korean Ground Beef & Mashed Potato Bowls

1In a large skillet over medium heat, add the sesame oil (1 tablespoon). Once hot, add the minced garlic (3 cloves) and grated ginger, sautéing for about 1 minute until fragrant.

2Add the ground beef (1 pound) to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

3Stir in the soy sauce (¼ cup), brown sugar (2 tablespoons), and crushed red pepper flakes (½ teaspoon). Cook for another 2-3 minutes until the sauce is slightly thickened and coats the beef. Season with salt and pepper to taste. Remove from heat and set aside.

4In a separate non-stick pan, heat the vegetable oil (2 tablespoons) over medium heat. Crack the eggs (4 large) into the pan and fry until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

5Warm the mashed potatoes (4 cups) if necessary and divide them among four bowls.

6Top each bowl of mashed potatoes (4 cups) with a generous portion of the Korean ground beef (1 pound) mixture.

7Add a fried egg to each bowl and garnish with chopped kimchi (1 cup), sliced green onions (2), and a sprinkle of sesame seeds (1 tablespoon).

8Serve immediately, allowing each person to break the egg yolk and mix the ingredients together for a flavorful experience.