In a large skillet, heat the vegetable oil over medium heat.

Add the diced onion and sauté for about 3 minutes until softened.

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

In a small bowl, mix together the gochujang, soy sauce, honey, rice vinegar, and beef broth.

Pour this mixture over the cooked beef and stir to combine. Bring to a simmer and let cook for about 5 minutes, allowing the flavors to meld.

While the beef mixture simmers, steam the broccoli florets and julienned carrots until tender, about 3-4 minutes.

To serve, place a scoop of cooked rice in a bowl, top with the gochujang beef mixture, and add the steamed vegetables. Garnish with sliced green onions and sesame seeds.