Whisk the sauce ingredients: In a medium bowl, whisk together the low-sodium soy sauce, dark brown sugar, toasted sesame oil, rice vinegar, sriracha, red pepper flakes, black pepper, and the cornstarch-water slurry until completely dissolved.

Steam-sear the broccoli: Heat 1 tablespoon of oil in a large deep skillet or wok over medium-high heat. Add the broccoli florets and 2 tablespoons of water. Cover with a lid for 2 to 3 minutes until vibrant emerald green and crisp-tender. Transfer the broccoli to a plate and set aside.

Brown the ground beef: Return the skillet to high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula. Cook for 5 to 6 minutes without over-stirring so the beef develops deeply caramelized, crispy browned edges. Drain excess fat if desired.

Add aromatics: Stir in the minced garlic and freshly grated ginger. Cook with the browned beef for 60 seconds until intensely fragrant.

Thicken sauce and combine: Pour the whisked sauce over the sizzling ground beef. Stir continuously for 1 to 2 minutes as the sauce bubbles, turns glossy, and coats every morsel of meat. Return the steamed broccoli to the skillet and toss for 1 minute until warmed through and coated in the sticky glaze.

Assemble and serve: Divide warm steamed jasmine rice among 4 bowls. Spoon generous mounds of glossy Korean beef and broccoli over the rice. Top each bowl with a jammy soft-boiled egg, sliced green onions, and toasted sesame seeds. Serve immediately!