Heat the skillet: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.

Brown the ground beef: Add ground beef and press it flat, letting it sit undisturbed for 1-2 minutes before breaking it into crumbles. Cook until deeply browned and no pink remains, about 6-7 minutes.

Add aromatics: Stir in garlic and ginger and cook until fragrant, about 30 seconds, stirring so they don't burn.

Fry the gochujang: Add gochujang directly to the beef and fry it in the rendered fat for 30 seconds, until glossy and a shade darker.

Build the broth: Pour in soy sauce and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer over medium heat.

Simmer to blend flavors: Let the broth simmer uncovered for 5 minutes so the flavors meld and the liquid reduces slightly.

Cook the noodles: Add the ramen noodles directly to the simmering broth, pressing them down to submerge. Cook until just tender, 2-3 minutes, stirring to separate the strands.

Check seasoning: Taste the broth and adjust with more soy sauce for saltiness or a spoonful of gochujang for extra heat.

Finish with sesame oil: Remove the pot from heat and drizzle sesame oil over the noodles, stirring once to combine.

Serve: Divide the noodles and broth among bowls and scatter sliced scallions over the top.