Cook the rice: If using a rice cooker, follow the manufacturer's instructions. If cooking on the stovetop, rinse 1.5 cups of rice under cold water, then combine it with 3 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.

In a large skillet, heat the sesame oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Increase the heat to medium-high, then add the ground beef. Cook until browned, breaking it up with a spatula, about 5-7 minutes.

Drain excess fat if necessary, then add soy sauce, brown sugar, gochujang, and black pepper to the beef mixture. Stir well to combine and let simmer for 2-3 minutes to allow flavors to meld.

Remove from heat. Serve the beef mixture over cooked rice and garnish with sliced green onions and sesame seeds, if desired. You can also add sliced cucumbers or shredded carrots for extra freshness.

Adjust the amount of gochujang based on your spice preference.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

For a low-carb version, substitute rice with cauliflower rice.