This recipe is a kitchen staple for us:
https://justbento.com/handbook/johbi...ic-meat-soboro

We’re semi refugees at the moment (long, tedious story) and spend parts of the week without access to our actual kitchen. A container of soboro (as well as a few sourdough loaves) is one of the few things I make at home and bring with us. At home you can tip some on rice with kimchi, other vegetables and and egg and enjoy a quick easy meal. In this hotel-type apartment, some soboro and sliced chillies and spring onions/scallion in instant ramen transforms it. Soboro is also good placed on a slice of toast (or stuffed in a jacket potato) and grilled under cheese (you can add some kimchi too). Or warm it up a little by throwing it in with mushroom slices as they brown and add it to a salad.
A pork soboro will generally taste better at room temperature than a beef soboro.

That soboro recipe can be easily adapted - less oyster sauce and a bit of toban djan and hoisin sauce included, or spruce it up with Korean pepper paste or Japanese curry roux or Indian spices.