Cook the rice: Start your rice first so it’s ready when the beef is done. Rinse 1 cup rice, then cook according to package directions. Fluff and keep warm.

Make the sauce: In a small bowl, whisk 1/4 cup low-sodium soy sauce, 2–3 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1–2 teaspoons gochujang (or 1/2 teaspoon red pepper flakes). Taste and adjust sweetness or heat.

Prep aromatics: Mince 3–4 cloves garlic and grate 1 tablespoon fresh ginger. Slice 3–4 green onions, separating white and green parts.

Brown the beef: Heat 1 teaspoon neutral oil in a large skillet over medium-high. Add the ground beef and the white parts of the green onions. Cook, breaking it up with a spatula, until browned and slightly crisp at the edges, about 5–7 minutes. Drain excess fat if needed.

Add garlic and ginger: Stir in the garlic and ginger. Cook until fragrant, about 30–45 seconds. Don’t let it burn.

Glaze with sauce: Pour in the sauce. Stir and let it bubble for 1–2 minutes until it thickens and coats the beef. If it looks dry, add 1–2 tablespoons water to loosen.

Finish with sesame oil and seeds: Turn off the heat. Add a light drizzle of sesame oil if you want extra aroma, and sprinkle in 1–2 teaspoons sesame seeds.

Build your bowls: Add rice to bowls. Top with the beef. Pile on fresh cucumber, shredded carrots, steamed broccoli, or kimchi. Add a fried egg if you like.

Garnish: Scatter the green parts of the scallions over the top. A squeeze of lime or a pinch of nori strips is great for brightness and umami.