Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it into small crumbles, about 5-6 minutes.

Add minced garlic and grated ginger to the pan with the beef. Stir constantly for 1 minute until fragrant.

Whisk together low-sodium soy sauce, brown sugar, gochujang, and beef broth. Pour the mixture into the skillet and bring to a simmer.

Submerge the dry ramen noodle blocks into the simmering broth. Cook for 3 to 4 minutes, turning the noodles over halfway through until softened and the sauce thickens.

Fold in the julienned carrots and fresh baby spinach. Toss everything together for 1-2 minutes until spinach wilts and noodles are fully coated in glaze.

Remove from heat. Serve hot garnished with sliced green onions and toasted sesame seeds.