Step 1: Prepare Slaw Vegetables (8 min): Thinly slice the napa cabbage and julienne or grate the carrot. In a medium bowl, combine the cabbage and carrot. Chop the green onions, reserving some for garnish.

Step 2: Make Quick Kimchi Slaw Dressing (5 min): In a small bowl, whisk together 15g gochujang, 15ml soy sauce, 15ml rice vinegar, 5ml sesame oil, and the erythritol (if using). Pour over the cabbage and carrot, tossing well to coat. Set aside to marinate while preparing the beef.

Step 3: Prepare Beef Aromatics (5 min): Mince the garlic and grate the ginger.

Step 4: Cook Beef (7 min): Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-7 minutes. Drain any excess fat.

Step 5: Season Beef (8 min): Reduce heat to medium. Add the minced garlic and grated ginger to the beef. Sauté for 1 minute until fragrant. Stir in the remaining 15g gochujang, 15ml soy sauce, and 10ml sesame oil. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the beef. Continue to cook for an additional 4 minutes, stirring occasionally, to ensure deep flavor development.