Preheat oven to 425ºF.

Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the beef and cook, breaking it up as it cooks for 10 minutes. Add the onion and cook for 5-6 minutes until softened. Season lightly with salt.

Add the soy sauce, rice vinegar, brown sugar, gochujang, 1 tablespoon gochugaru, minced ginger, and sesame oil. Pour in ¼ cup water and bring to a boil. Reduce heat. Simmer over low heat for 15–20 minutes. Add more water as needed if it evaporates too quickly. Taste and adjust the seasonings to your preference.

Combine the rice, 2 cups of water, and 1 tablespoon of butter in a small pot. Add a sprinkle of salt. Bring to a boil, stir once, then reduce heat and cover. Simmer for 15 minutes. Turn off the heat and let stand for 10 minutes.

Arrange the broccoli on a baking sheet and drizzle with 1 tablespoon of neutral oil. Sprinkle the remaining 1 tablespoon of gochugaru on top. Season with salt. Transfer to the oven and roast for 15–20 minutes until browned on the edges. Remove from the oven and set aside.

Prepare any toppings you like and arrange them on a serving platter.

Spoon the rice into bowls and pile the beef and broccoli on top. Arrange garnishes on top and drizzle with sesame oil. Finish each bowl with a sprinkle of sesame seeds and gochugaru.