Directions

1. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add 1.5 lb. ground beef, spreading out in a single layer; sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with freshly ground pepper. Cook, undisturbed, until a light brown crust forms underneath, about 3 minutes. Continue to cook, breaking up with a wooden spoon, until almost completely brown all the way through, about 3 minutes more.
2. Push meat to one side of pan. Reduce heat to medium and add 1 medium green bell pepper, ribs and seeds removed, chopped, 1 medium onion, chopped, 6–8 garlic cloves, finely grated, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season with pepper. Cook, stirring often, until vegetables are softened, about 5 minutes. Stir in 3 Tbsp. gochujang, 2 Tbsp. ketchup, 1 Tbsp. soy sauce, 1 Tbsp. Worcestershire sauce, 1 Tbsp. dark brown sugar, and 1 tsp. yellow mustard, then add one 15-oz. can tomato sauce and ¼ cup water and stir again to combine. Bring to a simmer and reduce heat to medium-low. Cook, stirring and scraping up any brown bits, until thick and saucy, 10–12 minutes. Remove beef mixture from heat and stir in 1 Tbsp. balsamic vinegar; season with salt and pepper.
3. Spoon beef mixture onto 4 potato rolls. Serve with kosher dill spears and potato chips if desired.