Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Add the ground beef and cook for about 10 minutes until browned. Incorporate sliced onion and cook for 5–6 minutes until translucent. Season lightly with salt.

Stir in soy sauce, rice vinegar, brown sugar, gochujang, gochugaru, minced ginger, and sesame oil into the skillet. Pour in 1/4 cup of water and bring to a boil. Reduce heat and simmer gently for 15–20 minutes, adjusting seasoning as necessary.

In a small pot, combine 1 cup of white rice, 2 cups of water, and a sprinkle of salt. Bring to a boil, then cover and reduce heat. Let it simmer for 15 minutes and stand covered for 10 minutes.

Preheat your oven to 425°F (220°C). Arrange broccoli florets on a baking sheet, drizzle with remaining gochugaru and oil, season with salt and roast for 15–20 minutes until crispy.

To assemble, spoon the fluffy rice into bowls and top with the gochujang beef mixture and roasted broccoli. Garnish with optional toppings and enjoy!