In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes. In a separate small cup, dissolve the cornstarch in a tablespoon of water, stirring thoroughly to eliminate any lumps—this prevents a grainy sauce. Add the dissolved cornstarch to the soy mixture and whisk until completely smooth. Set aside while you prepare the beef. I find dissolving the cornstarch separately prevents those stubborn lumps that can ruin the sauce texture.

Heat the avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add the ground beef and cook for 5 minutes, breaking it into small, even pieces as it cooks with a wooden spoon or spatula. The beef should be fully browned with no pink remaining. Pour off any excess fat through a strainer, then return the cooked beef to the skillet.

Add the minced garlic and freshly grated ginger to the cooked beef and stir constantly for about 1 minute. This brief cooking time releases their aromatic oils and mellows their sharp edges, creating a fragrant base for the sauce. I always grate fresh ginger finely rather than mincing it—it distributes more evenly throughout the dish and gives a smoother texture.

Pour the sauce mixture from Step 1 into the skillet with the beef and aromatics. Stir constantly for 2 minutes until the sauce thickens and coats the beef evenly—you'll see it go from thin and glossy to rich and clingy. Remove from heat and drizzle in the sesame oil, stirring gently to incorporate without breaking up the beef pieces too much.

Transfer the Korean ground beef to a serving bowl or directly onto rice. Top with the thinly sliced green onions cut on the bias, which adds both color and a fresh, bright note that balances the rich, savory sauce.