For the Gochujang Broth

• 1 cup Cottage cheese (Blended smooth for creaminess)
• 2 tablespoons Gochujang (For heat and sweetness)
• 1 tablespoon Miso (For savory depth)
• 2 tablespoons Soy sauce (For salt and umami)
• 2 cloves Garlic, minced (For freshness)
• 1 inch Ginger, minced (For freshness)
• 1 cup Broth (chicken or beef) (To loosen the sauce)

For the Crispy Beef

• 1 pound Ground beef (Use 80/20 for best crisping)
• 1 tablespoon Sesame oil (For cooking the beef)
• 2 tablespoons Soy sauce (For flavoring beef)
• 1 tablespoon Brown sugar or honey (For sweetness)
• 2 cloves Garlic, minced (To add flavor to the sauce)
• 1 teaspoon Rice vinegar (Optional for tang)
• 1 tablespoon Sesame seeds (To finish the dish)

For Serving

• 4 cups Cooked rice (Warm, any variety works)
• 1 cup Quick cucumbers, shredded (For a fresh topping)
• 1 cup Kimchi (For additional flavor)
• 4 half Soft boiled eggs (Optional topping)
• 1 cup Sliced scallions (For garnish)
• 1 cup Shredded carrots (Optional topping)
• 1 cup Baby spinach (Optional topping that wilts with broth)