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Heat the oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and cook for 30 seconds until fragrant.
Add the ground beef. Break it up with a spatula and cook until no longer pink (about 5-7 minutes). Drain excess grease if desired.
While the beef is cooking, in a small bowl whisk together the soy sauce, brown sugar, gochujang, sesame oil, and red pepper flakes (if using), and optional water/chicken broth/tomato sauce for saucier.
Once the beef is fully browned, pour the sauce over the beef, reduce the heat to medium-low, and stir to coat everything evenly. Let it simmer for 1-2 minutes so the flavors meld.
Serve in bowls over rice with your chosen garnishes. Enjoy.