Name: Spicy Korean Ground Beef with Cucumber Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 pound ground beef; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang Korean chili paste; 1 tablespoon brown sugar or erythritol for a low-carb option; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 medium cucumber, thinly sliced; 1 teaspoon rice vinegar; Pinch of salt; 1 tablespoon green onions, chopped (plus more for garnish); 1 tablespoon sesame seeds

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Introduction

This Spicy Korean Ground Beef with Cucumber Salad is a quick and flavorful dish that brings bold Korean flavors to your dinner table. The savory and spicy beef pairs perfectly with the refreshing, tangy cucumber salad, making it a balanced and satisfying meal.

A white plate on a white marbled surface holds a fresh dish made of three main layers. The bottom layer is cooked ground meat, dark brown and crumbly. On top of the meat are thin, bright green cucumber slices with a light sheen. Scattered throughout and on top of the cucumbers are thin slices of purple onion, adding a crisp look. Fresh green cilantro leaves are sprinkled over everything, giving a bright contrast. Small black sesame seeds are also scattered on top, adding tiny dark spots that stand out against the green and brown colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang Korean chili paste
1 tablespoon brown sugar or erythritol for a low-carb option
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon rice vinegar
1 tablespoon green onions, chopped (plus more for garnish)
1 medium cucumber, thinly sliced
1 tablespoon sesame seeds

Instructions

Step 1: In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Step 2: Add the soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger to the skillet. Stir well to combine and cook for an additional 3-4 minutes until the sauce thickens slightly. Remove from heat.
Step 3: In a separate bowl, combine the sliced cucumber, rice vinegar, and a pinch of salt. Toss to coat and let it sit for about 5 minutes to soften slightly.
Step 4: To serve, place the spicy ground beef on a plate, top with cucumber salad, and sprinkle with sesame seeds and chopped green onions.

Tips & Variations

For a milder dish, reduce the amount of gochujang or substitute with a milder chili paste.
Try adding shredded carrots or thinly sliced bell peppers to the cucumber salad for extra crunch and color.
Serve over steamed rice or wrapped in lettuce leaves for a low-carb option.
Use ground turkey or chicken as a leaner alternative to ground beef.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cucumber salad separate to prevent sogginess. Reheat the beef gently in a skillet or microwave before serving and add fresh cucumber salad on the side.

How to Serve

The dish is served in a white bowl filled with several layers. The bottom layer consists of small, brown cooked ground meat with a slightly crumbly texture. On top of the meat are thin, round slices of fresh cucumber with green edges and pale centers, scattered evenly throughout. Intermixed are thin slices of bright purple-red onion, adding a sharp contrast. The dish is sprinkled with fresh green cilantro leaves and a few black sesame seeds spread across the surface. The bowl sits on a white marbled surface with a glimpse of a blue cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, substitute the ground beef with firm tofu crumbles or cooked lentils and adjust seasoning to taste.

What if I don’t have gochujang?

You can substitute gochujang with a mix of chili paste and a bit of miso paste or soy sauce to mimic the spicy and umami flavors, but the taste will be slightly different.