In a small mixing bowl or glass measuring cup, whisk together low-sodium soy sauce, brown sugar, 2 teaspoons of toasted sesame oil, and Korean red pepper flakes (gochugaru) until the sugar dissolves. Set aside.

Heat a large cast iron skillet or heavy non-stick frying pan over medium-high heat. Add the remaining 1 teaspoon of sesame oil. Add the lean ground beef, breaking it apart with a wooden spatula into small bite-sized crumbly pieces. Cook undisturbed for 3 minutes to allow deep golden browning on the bottom.

Add the minced garlic and grated ginger directly into the pan with the meat. Sauté and stir constantly for 1 minute until highly fragrant. If there is excess rendered fat in the pan, spoon off the liquid pool while keeping the sizzling meat.

Pour the prepared sweet soy sauce mixture over the browned beef. Stir continuously to coat every cluster of meat. Allow the sauce to simmer vigorously for 3 to 4 minutes over medium heat until the liquid reduces into a thick, glossy, sticky glaze clinging to the beef. Turn off the heat.

Divide warm steamed jasmine rice evenly among 4 shallow serving bowls.

Generously spoon the caramelized Korean ground beef over half of each bowl. Arrange sliced crisp Persian cucumbers and kimchi alongside. Garnish with a halved soft-boiled jammy egg.

Scatter sliced green scallions and toasted white sesame seeds over the warm beef. Serve immediately with a drizzle of extra sesame oil or sriracha if desired.