Prep your aromatics. Mince 3–4 cloves of garlic and grate 1 tablespoon of fresh ginger. Slice 4–5 green onions, keeping the white and green parts separate.

Stir together the sauce. In a small bowl, whisk 3 tablespoons soy sauce, 1–2 tablespoons gochujang (to taste), 1 tablespoon brown sugar, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil. Set aside.

Brown the beef. Heat 1 tablespoon neutral oil in a large skillet or pot over medium-high heat. Add the ground beef, breaking it up as it cooks, until browned and slightly crispy at the edges. Season lightly with black pepper.

Add aromatics. Stir in the garlic, ginger, and the white parts of the green onions. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.

Deglaze and sauce it up. Pour in the sauce and scrape up any browned bits. Let it bubble for 1 minute so it thickens and coats the beef.

Add liquid. Pour in 2 cups of broth. Bring to a simmer. Taste and adjust salt or sweetness. For more heat, add another teaspoon of gochujang or a pinch of red pepper flakes.

Cook the ramen. Break the ramen bricks in half and drop them into the simmering sauce. Cook 2–3 minutes, turning gently so the noodles separate and soak up the liquid.

Finish and garnish. When the noodles are just tender and glossy, turn off the heat. Stir in the green parts of the green onions and a drizzle of sesame oil. Sprinkle with sesame seeds.

Optional add-ins. Toss in a handful of baby spinach to wilt at the end, or top each bowl with a fried egg for extra richness. A spoonful of kimchi on the side adds crunch and tang.

Serve immediately. The noodles are best hot and saucy right off the stove.