In a large skillet over medium-high heat, warm the oil. Add the beef, break into chunks, then sprinkle all over with ½ teaspoon salt. Cook, undisturbed, for 3-5 minutes or until deeply browned. Continue to break into smaller chunks and cook until cooked through, about 2 more minutes. Use a slotted spatula to transfer to a plate.
If the skillet looks dry, add some more olive oil or if there is a lot of oil, spoon some off (this will really depend on your meat - you want about 1 tablespoon oil in there). Add the veggies and remaining ½ teaspoon salt and cook until the veggies are cooked through, about 5 minutes, stirring occasionally.
Add the beef back into the skillet and stir to combine. Turn the heat to low and top evenly with cheese. Let that cook for 2-3 minutes or until the cheese is melted (you can cover the skillet to help speed this along).
Serve topped with kimchi, scallions, and sesame seeds. You can serve this on its own or bulk it up by adding rice and topping with a fried egg.