Korean Beef Rice Bowls with Cucumber

Rinse the jasmine rice until the water runs mostly clear. Combine rice and water in a saucepan.

Bring to a boil, cover, reduce heat to low, and cook according to package directions, generally about 15 minutes.

Remove from heat and let stand covered for 5-10 minutes before fluffing.

Meanwhile, whisk soy sauce, brown sugar, rice vinegar, sesame oil, and optional red pepper flakes together.

Heat a large skillet over medium-high heat. Add the ground beef. Cook for 6-8 minutes, breaking it into small crumbles, until browned.

Drain excessive rendered fat if necessary.

Add garlic and ginger. Cook for approximately 30 seconds until fragrant.

Pour the soy mixture into the skillet. Cook for 2-3 minutes, stirring frequently, until the beef is glossy and the sauce has reduced enough to coat it.

Combine mayonnaise and sriracha in a small bowl.

Divide hot rice among four bowls. Top with the beef. Add sliced cucumber and scallions. Sprinkle with sesame seeds. Drizzle lightly with spicy mayo or serve it alongside. Serve immediately.