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Cook your brown rice according to package directions. While the rice is cooking, prepare the beef.
Whisk the garlic, ginger, 1 teaspoon sesame oil, soy sauce, and honey in a small bowl. Set aside. Heat the remaining teaspoon of sesame oil in a large sauté pan over medium heat. Once heated, add the onion and sprinkle with salt. Cook 4-5 minutes until softened. Add the ground meat to the pan. Use a spatula or wooden spoon to break up the meat into small chunks. Add the soy sauce mixture to the pan and stir to incorporate. Turn the heat up to medium-high. Cook for 5-7 minutes until the meat is cooked through.
In a bowl, whisk the rice vinegar, honey, and red pepper flakes. Add the cucumbers and toss until coated.
Add 1 cup brown rice, a heaping ½ cup of beef, and about ½ cup of cucumbers to each bowl. Drizzle gochujang sauce or sriracha over the everything. Finish with a sprinkle of sesame seeds and chopped green onion.