Cook rice according to package directions or using a rice cooker. For stovetop: rinse 3/4 cup rice until water runs clear, combine with 1.5 cups water in pot, bring to boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand 5 minutes before fluffing.

Heat large skillet over medium-high heat. Add ground beef and break apart with spatula. Cook 5-7 minutes until no pink remains and beef develops golden-brown caramelization. If excessive fat is pooling, drain it off leaving a thin layer for flavor.

Add minced garlic and ginger to browned beef. Stir constantly for 1-2 minutes until fragrant and garlic just begins to turn golden.

Pour in soy sauce and sesame oil, stirring to coat beef evenly. Add chopped green onions and optional brown sugar. Let mixture simmer 2-3 minutes allowing sauce to reduce slightly. Season with salt and pepper to taste.

Assemble bowls by spooning about 1 cup rice into bottom of each bowl, topping with seasoned beef mixture (about 3/4 cup per serving), and garnishing with sesame seeds, extra green onions, and optional toppings like kimchi or fried egg.