Stoked at Home

10 Thinly slice 1 cucumber and toss with 1/4 cup rice vinegar, 1 tsp honey, and a pinch of salt. Let sit for 10–15 minutes while you prep the beef.
9 Cook the Beef: Heat sesame oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spatula. Add garlic, ginger (if using), coconut aminos, honey, and red pepper flakes. Simmer 2–3 minutes until thickened and glossy.
4 Make the Sauce: In a small bowl, stir together Greek yogurt, gochujang, rice vinegar, and honey until smooth. Adjust spice level to taste.
6 Assemble the Bowls: Divide cooked rice among 4 bowls. Top each with a portion of beef, shredded carrots, quick-pickled cucumbers, and green onion. Add optional toppings like avocado or jammy egg.
8 Drizzle & Serve: Spoon the gochujang yogurt sauce on top or serve it on the side. Garnish with sesame seeds or extra chili flakes if you like heat.