1. Remove ground beef from refrigerator 15-20 minutes before cooking. Mince garlic, grate ginger, and slice green onions, separating white and green parts.

2. In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, red pepper flakes, and black pepper. Set aside.

3. If desired, mix cornstarch with water in a separate small bowl to create a slurry for thickening. Set aside.

4. Heat a large 12-inch skillet over medium-high heat. Add ground beef in an even layer and let sit undisturbed for 2-3 minutes to develop a crust.

5. Break beef into small, bite-sized crumbles using a wooden spoon. Continue cooking until no pink remains, about 5-7 minutes total. Drain excess fat if more than 2 tablespoons remain.

6. Push beef to the edges of the skillet. Add minced garlic, grated ginger, and white parts of green onions to the center. Cook for 30-60 seconds until fragrant, stirring constantly.

7. Pour the sauce mixture over the beef. Stir everything together and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until sauce thickens and reduces.

8. If using cornstarch slurry, stir it in now and cook for 1-2 minutes until sauce reaches desired thickness.

9. Remove from heat and let rest for 2-3 minutes. Stir in green parts of green onions and half the sesame seeds.

10. Serve over cooked rice, garnished with remaining sesame seeds, additional green onions, and optional toppings like kimchi, cucumber, or a fried egg.