Rinse 1 cup of rice under cold water until the water runs clear. For stovetop, combine with 2 cups water in a pot, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until absorbed. Remove from heat and let sit for 5 minutes before fluffing. Alternatively, cook in a rice cooker or an Instant Pot according to the manufacturer’s instructions.

Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 5-7 minutes. Drain excess fat if needed.

Stir in the minced garlic and ginger, cooking for another 1-2 minutes until the aromatics are fragrant.

Add soy sauce, sesame oil, and chopped green onions. Stir well and season with salt and pepper to taste. Let simmer for 2-3 minutes so the flavor meld together.

If using, quickly steam or stir-fry vegetables (bell peppers, broccoli, carrots, or spinach), and set aside.

To serve, scoop cooked rice into bowls, then top with ground beef mixture. Add in your chosen vegetables, then finish with a sprinkle of sesame seeds, green onions, and other desired toppings like kimchi, cucumber, pickled vegetables, or a fried egg.