Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the spaghetti and cook it according to the package instructions until al dente, usually 8-10 minutes. Reserve 1/4 cup of the pasta water, drain the rest, and set the spaghetti aside.

In a large skillet, heat a tablespoon of neutral oil over medium-high heat. Add the ground beef and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat.

Lower the heat and add minced garlic and freshly grated ginger to the pan with the browned ground beef. Stir for about 1 minute until fragrant.

Add light soy sauce, chili oil, brown sugar, and rice vinegar into the skillet, stirring well. Cook for 2-3 minutes until slightly thickened.

Add the cooked spaghetti to the skillet and toss to coat in the sauce. Add reserved pasta water if the sauce is too thick.

Turn off the heat and drizzle sesame oil over the spaghetti. Toss in sliced green onions and sesame seeds.

Serve hot with extra chili oil if desired and enjoy!