Mince the garlic and grate the fresh ginger. Slice the green onions, separating the white and light green parts from the dark green tops. Prepare your rice according to package directions if not already cooked.

Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Reduce the heat to medium. Add the minced garlic and grated ginger to the cooked beef and sauté for 1 minute until fragrant.

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, gochujang (if using), black pepper, and water (or beef broth).

Pour the sauce mixture over the beef in the skillet. Add the white and light green parts of the sliced green onions. Stir to combine and simmer for 3-5 minutes, allowing the sauce to thicken slightly and coat the beef.

Divide the warm cooked rice among serving bowls. Spoon the Korean ground beef mixture generously over the rice.

Garnish each bowl with the remaining dark green parts of the sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately with optional kimchi or a fried egg on top.