In a blender, combine low-fat cottage cheese, chicken broth, and gochujang. Blend until smooth, then pour into a saucepan, heating over low until warm; stir occasionally.

In a nonstick skillet, coat lightly with cooking spray or olive oil and heat over medium-high. Add ground beef, browning one side for 2-3 minutes before breaking apart and cooking until well done.

In a small bowl, whisk together maple syrup, rice vinegar, coconut aminos, sesame oil, miso paste, and the chopped white parts of the green onions. Add this mixture to the cooked beef and stir, cooking for another 1-2 minutes until caramelized.

If using frozen jasmine rice, microwave according to package instructions. Alternatively, steam your rice of choice until fluffy and tender.

In each bowl, layer 1 cup of rice, pour 1 cup of the creamy broth over it, then top with 1/4 of the crispy beef mixture. Garnish generously with sliced cucumber, green onion tops, and a sprinkle of sesame seeds.