Warm a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into smaller pieces as it browns.

Remove excess fat from the skillet if needed. Stir in the minced garlic and grated ginger, then cook for 2 minutes.

Pour in the soy sauce and sesame oil, then add the brown sugar and red pepper flakes. Stir everything together and simmer for 3–4 minutes, until the sauce has thickened slightly.

If using broccoli, add the florets to the skillet and cook for 3–4 minutes, stirring often, until tender.

If the rice is not already cooked, prepare it according to the package instructions while the beef cooks.

Portion the 2 cups of cooked rice into bowls and spoon the Korean ground beef mixture over the top.

Finish with the sliced green onions and optional sesame seeds. Serve hot.