Heat a large skillet over medium heat and add a drizzle of oil. Add the diced red potatoes and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and turn golden.

Add ground beef, garlic, and ginger to the skillet. Cook for 6 to 8 minutes, breaking up the meat, until browned and cooked through.

Stir in the Korean BBQ or gochujang sauce and cook for another 2 to 3 minutes, letting the flavors blend and the sauce thicken slightly.

Divide the cooked rice among four bowls. Spoon the Korean beef mixture on top.

Sprinkle with sliced scallions and sesame seeds before serving.