In a large pot, bring salted water to a rolling boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Heat a large skillet over medium-high heat, add ground beef, and cook for about 5-7 minutes until browned.

Add minced garlic to the skillet and stir for another minute until golden and aromatic.

Pour in soy sauce, beef broth, brown sugar, and red chile flakes. Stir and simmer for 2-3 minutes.

Mix cornstarch with a splash of water until smooth and gradually add to the sauce, stirring until it thickens.

Add drained linguine to the skillet, toss to coat with the sauce, and cook together for 1-2 minutes.