Start your Jasmine rice in the rice cooker.

Heat a large frying pan, and then brown off two pounds of ground beef. Use a large wooden spoon to make sure the beef crumbles and gets browned, not just cooked through.

Drain the beef, and remove it from the frying pan. I like to put it in a colander so as much of the fat as possible drains off while I am building the sauce.

Put your frying pan back on low heat. Add the brown sugar, ginger, garlic, toasted sesame oil, red pepper flake, and low sodium soy sauce to the pan. Stir until the brown sugar is dissolved, and the sauce begins to thicken slightly. Reintroduce the beef crumbles to the pan, and stir to coat. Cover the pan, and allow to cook on low until your rice is finished, about 3-5 minutes.

Serve your Korean Beef over Jasmine rice, and garnish with green onions and sesame seeds.