Brown the beef. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart as it cooks. Once browned, drain excess fat, then stir in soy sauce, sesame oil, black pepper, and onion powder. Cook for another minute and set the beef aside.

Build the broth. In the same pot, add a small drizzle of oil over medium heat. Sauté garlic and ginger for about 60 seconds until fragrant. Pour in the beef broth and water, then stir in the soy sauce, sesame oil, gochujang, and fish sauce. Bring to a gentle boil.

Simmer and meld. Reduce heat to medium-low and let the broth simmer for 10 minutes, stirring occasionally. This is where all those flavors get to know each other really well.

Cook the noodles. Add the ramen noodles directly to the broth and cook according to package directions, usually 2–3 minutes. Don't overcook — nobody wants mushy noodles.

Assemble your bowls. Ladle noodles and broth into four bowls. Top each with the seasoned ground beef, a halved soft-boiled egg, green onions, and sesame seeds. Drizzle with chili oil if you're feeling bold.

Serve immediately while the broth is hot and the noodles are still perfectly springy.