Make the sauce: In a small bowl, whisk soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, and 1/4 cup broth. Set aside. This ensures a smooth, glossy finish.

Start the aromatics: Heat the oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and the white parts of the green onions. Stir for 30–45 seconds until fragrant.

Brown the beef: Add ground beef, breaking it up with a spatula. Cook 4–6 minutes until well browned with crisp edges. Season with a pinch of salt and pepper if desired. Drain excess fat if needed.

Caramelize and coat: Pour in the sauce. Stir and simmer 1–2 minutes until slightly thickened and beef is shiny and glazed.

Add vegetables: Stir in carrots and spinach (or bok choy). Cook 1–2 minutes until the greens wilt and carrots soften slightly but keep some crunch.

Cook the noodles: Add the remaining broth and bring to a gentle simmer. Drop in the ramen, pressing to submerge. Cook 2–3 minutes, tossing often, until the noodles are just tender and coated. Add a splash of water if the pan gets too dry.

Adjust and finish: Taste. Add more gochujang for heat, a pinch of sugar for balance, or a drizzle of soy for salt. Toss in the green parts of the onions and sprinkle sesame seeds.

Serve: Portion into bowls. Top with cucumber matchsticks, a fried egg, extra chili flakes, or kimchi for brightness and heat.