Ground beef bulgogi bowl with quick cucumber pickle

Steps

1 Rinse 300 g rice. Cook it with 450 ml water.
2 Slice ½ English cucumber thin. Mix it with 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt. Let it stand for 15 minutes. This is the pickle.
3 Cut 227 g baby carrots (half of the bag) into thin sticks.
4 Slice ½ bunch green onions. Keep the white parts and the green tops apart.
5 Mix 4 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 tsp minced garlic, and 1 tsp ground ginger. This is the sauce.
6 Heat 1 tbsp oil in a large pan on high heat. Add 454 g lean ground beef. Break it into small pieces. Cook for 6–8 minutes, until it is brown. The inside must be 160 °F.
7 Add the white parts of the green onion and the carrot. Cook for 2 minutes.
8 Add the sauce. Cook for 2–3 minutes, until the sauce is thick.
9 Serve half of the rice and half of the beef. Top with half of the pickle, half of the green tops, and 1 tsp sesame seeds.
10 Put the rest of the rice and the beef in closed containers. Keep the pickle and the green tops in a separate container. Let them cool. Then put them in the fridge.