Heat 1 tablespoon of oil in a skillet over medium heat. Add the ground beef, breaking it up, and cook until browned and fully cooked, about 10 minutes.

Toss in the sliced yellow onion into the skillet with the beef. Sauté for 5-6 minutes, until softened and translucent, seasoning lightly with salt.

Stir in the soy sauce, rice vinegar, brown sugar, gochujang, gochugaru, minced ginger, and sesame oil. Introduce ¼ cup of water and bring to a boil; reduce heat to simmer for 15-20 minutes, adding more water as needed.

In a separate pot, combine white rice, 2 cups water, and a pat of butter. Bring to a boil, then reduce to a simmer, covering for about 15 minutes. Let it sit off the heat for 10 minutes.

Preheat your oven to 425°F. Toss the broccoli with remaining oil, gochugaru, and salt on a baking sheet. Roast for 15-20 minutes or until golden brown.

In serving bowls, layer the fluffy rice, beef mixture, and roasted broccoli. Add optional garnishes like cucumber, avocado, or a drizzle of sesame oil.