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 and fully cooked, about 5-7 minutes. Drain any excess fat.
Stir in the gochujang, soy sauce, brown sugar, and sesame oil. Mix well and let it simmer for about 2-3 minutes to combine the flavors.
While the beef mixture simmers, steam the broccoli florets until tender, about 4-5 minutes.
To assemble the bowls, divide the cooked rice among four bowls. Top with the gochujang beef mixture, steamed broccoli, and shredded carrots.
Garnish with sliced green onions and sesame seeds before serving.