Cook the rice. Rinse 1.5–2 cups of rice until the water runs clear. Cook according to package directions. Fluff and keep warm.

Make the sauce. In a small bowl, whisk soy sauce, brown sugar, gochujang or red pepper flakes, sesame oil, and rice vinegar. Taste and adjust the sweetness or heat.

Prep aromatics. Mince the garlic and grate the ginger. Slice the green onions, keeping some for garnish.

Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until no pink remains and the edges start to crisp, about 5–7 minutes. Season lightly with salt and pepper.

Add aromatics. Stir in garlic and ginger. Cook until fragrant, about 30–60 seconds. Don’t let the garlic brown.

Simmer with sauce. Pour in the sauce and stir to coat. Reduce heat to medium and simmer for 1–2 minutes, letting the beef absorb the flavor. If using veggies like carrots or bell peppers, add them now and cook until just tender.

Finish. Stir in most of the green onions. Taste and adjust seasoning—more soy for salt, more sugar for balance, or a squeeze of lime for brightness.

Assemble bowls. Spoon rice into bowls. Top with the beef mixture. Sprinkle sesame seeds and remaining scallions over the top. Add extra gochujang if you want more heat.