Start the rice first. Add long grain white rice, water, kosher salt, and garlic to a medium saucepan. Bring to a boil over high heat with the lid on. Once steam escapes from the lid, reduce heat to low and cook for 10 minutes. Turn off heat, keep the lid on for another 10 minutes, then fluff with a fork.

Place a 12-inch skillet over medium-high heat. Add the sesame oil and swirl to coat. Once hot, add the lean ground beef and break it into small pieces. Cook for 5 to 8 minutes, stirring occasionally, until fully browned. Reduce heat to medium. No need to drain if using 93/7.

Add the minced garlic, grated ginger, and red pepper flakes to the beef. Stir and cook for 1 to 2 minutes over medium heat until very fragrant.

Add the soy sauce, fish sauce if using, and start with 2 tablespoons of dark brown sugar. Stir and cook for about 1 minute. Taste and add more brown sugar as desired. Adjust salt and red pepper flakes to taste.

Turn off the burner. Add about three quarters of the green onions and stir so they wilt slightly. Sprinkle the remaining onions and sesame seeds over the top.

Prep bowl toppings: slice carrots into matchsticks, slice cucumber and radishes. Microwave edamame per package instructions, about 2 to 3 minutes.

Whisk together mayonnaise and sriracha in a small bowl until smooth. Thin with 1 to 2 teaspoons of milk for drizzling if desired.

Build bowls with garlic rice, Korean beef, and arranged toppings. Drizzle sriracha mayo over everything. Serve immediately.