Prepare the vegetables by shredding the carrots, thinly slicing the green onions (keeping a small handful of the green tops aside for garnish), and thinly slicing the cucumber. Set them aside.

Bring 8 cups of water to a boil in a large pot over high heat. Once boiling, add the instant ramen noodles and cook according to package directions until just tender, usually 3 to 4 minutes.

Drain the cooked ramen noodles well and set them aside. Do not rinse, so they keep a bit of starch to hold the sauce.

In a large deep skillet or wide pot, heat the neutral oil over medium-high heat.

Add the ground beef to the hot skillet, breaking it up with a spatula. Cook, stirring occasionally, until the beef is browned and cooked through, about 5 to 7 minutes. Drain off any excess fat if needed.

Reduce the heat to medium. Add the minced garlic and grated ginger to the cooked beef and cook, stirring constantly, for 1 minute until fragrant but not browned.

In a small bowl, whisk together the soy sauce, brown sugar, gochujang, toasted sesame oil, beef broth, black pepper, and a small pinch of salt.

Pour the soy sauce mixture into the skillet with the beef, stirring well to coat the meat evenly.

Add the shredded carrots and the sliced green onion whites and light green parts to the skillet, stirring to combine.

Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, allowing the sauce to slightly thicken and the carrots to soften just a bit while still staying crisp-tender.

Add the drained ramen noodles to the skillet with the beef and sauce.

Use tongs to gently toss the noodles with the beef mixture until everything is well combined and the noodles are coated in the sauce, about 1 to 2 minutes over medium heat.

Taste and adjust seasoning with a little more salt or black pepper if needed.

Divide the Korean-style ground beef ramen among four bowls.

Top each bowl with the reserved sliced green onion tops, sliced cucumber, and a sprinkle of toasted sesame seeds before serving.