Heat oil in a large skillet over medium-high heat. Add garlic and ginger; sauté for 30-60 seconds until fragrant.

Add ground beef, breaking it apart with a spoon. Cook for 5-7 minutes until fully browned. Drain excess fat if desired.

In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, and sesame oil.

Pour the sauce over the cooked beef and stir to coat. Cook for 1 minute.

Add the beef broth and bring to a simmer. Reduce heat to low and let it simmer gently.

Meanwhile, in a separate pot, cook ramen noodles according to package directions (discarding seasoning packets). Drain well.

Add the drained noodles to the skillet with the beef sauce. Toss everything together until the noodles are evenly coated.

Divide between bowls and garnish with green onions, sesame seeds, a soft-boiled egg, and nori (if using). Serve immediately.