Stir together the soy sauce, brown sugar, beef broth, rice vinegar, garlic, sesame oil, grated ginger, Gochujang sauce, onion powder, and black pepper.
Brown the ground beef in a large skillet.
Drain any fat and return to the pan.
Pour sauce over browned ground beef, and stir in.
Cook until the sauce has cooked down and only about ¼ cup remains, about 1-3 minutes.
Ground Beef: I like to use Niman Ranch ground beef.
Soy Sauce: I prefer to use reduced-sodium soy sauce so that I can control the sodium level. If you prefer, you can use regular soy sauce.
Gochujang Sauce: Feel free to adjust the amount of Gochujang sauce depending on your desired heat level. Just be sure to get sauce and not paste as the paste is concentrated and will be much hotter with the amounts given in the recipe.
Serving: I like to serve this ground beef over rice with a side of steamed vegetables (broccoli). I top it with sliced green onion and a sprinkle of toasted sesame seeds.
Storing: Store the leftover beef covered in the fridge for up to 4 days.