In a small bowl or measuring cup, whisk together the garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang until the sugar is fully dissolved and the gochujang is completely incorporated. Set the sauce aside.

Heat 2 teaspoons of neutral oil in a large skillet over medium-high heat. Add the ground beef and break it into small crumbles using a wooden spoon or spatula. Cook for 3 to 4 minutes until the beef begins to brown and the edges start to caramelize.

Add the white parts of the sliced green onions to the skillet, saving the green tops for garnish. Continue cooking for 2 to 3 more minutes until the beef is fully browned with no pink remaining. If you used 80% lean ground beef, carefully drain the excess grease before moving on.

Pour the sauce over the beef and stir well to coat every piece. Let it simmer for a full 2 minutes, stirring once halfway through. The sauce can catch quickly on high heat so lower the heat slightly if needed. This simmer concentrates the flavor and gives the beef that glossy, well-coated finish.

While the beef simmers, toss the cucumber slices, shredded carrots, rice vinegar, salt, and sesame oil together in a medium bowl. Let the salad sit for 5 to 10 minutes before serving so the flavors have time to come together.

Build each bowl with 1/2 cup of steamed white rice, one quarter of the beef mixture, and one quarter of the cucumber salad. Top with the reserved green onion slices and sesame seeds if desired. Serve right away while the beef is hot and the salad is still crisp.