Add oil to a large soup pot and heat over medium heat.
Add the diced onion pieces and cook until they become translucent.
Then add the ground beef to the pan and cook through.
In the meantime, mix together the soy sauce, garlic, ginger, chili flakes and brown sugar.
Once the beef has cooked, stir in the rice, beef broth and soy sauce mixture and bring to a boil over medium high heat.
Reduce the heat to medium low and cover the pot with a tight fitting lid.
Cook for 18-22 minutes.
Remove the pot from the heat and let sit for 8-10 minutes to allow the rice to soak up all of the liquid.
Serve immediately with sriracha or fresh spring onions and cilantro.
THIS IS A GREAT MAKE AHEAD RECIPE: Make this ahead, or even make a double batch! You can store it in the freezer for up to 2 months. Thaw the leftovers in the refrigerator overnight. Reheat on the stove top over medium low heat, adding about ¼ cup of broth if the mixture seems dry.