In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a spoon, until fully browned and no longer pink, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Add the minced garlic and grated ginger to the beef and cook for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, crushed red pepper flakes, black pepper, and water.
Pour the sauce mixture over the cooked beef and stir to combine.
Reduce the heat to medium and simmer the beef mixture for 5-7 minutes until the sauce thickens slightly.
Remove the skillet from heat and let the beef cool to room temperature.
Divide the cooked rice evenly into four freezer-safe containers.
Top each container of rice with the Korean beef mixture, shredded carrots, and sliced green onions.
Sprinkle toasted sesame seeds over each bowl.
Seal the containers tightly and freeze for up to 3 months.
To reheat, thaw the frozen bowl overnight in the refrigerator and microwave until heated through, about 2-3 minutes.