Spicy Korean Ground Beef with Cucumber Salad Recipe
This Spicy Korean Ground Beef with Cucumber Salad is a deliciously quick and easy meal combining savory, spicy, and tangy flavors. Ground beef is cooked with a flavorful Korean-style sauce featuring gochujang, soy sauce, sesame oil, garlic, and ginger, then topped with a refreshing cucumber salad dressed in rice vinegar. Perfect for a weeknight dinner that comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Carb
Ingredients
Scale
Main 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
Cucumber Salad
- 1 medium cucumber, thinly sliced
- 1 teaspoon rice vinegar
- Pinch of salt
Garnish
- 1 tablespoon green onions, chopped (plus more for garnish)
- 1 tablespoon sesame seeds
Instructions
- Brown the Ground Beef: Heat a large skillet over medium-high heat and add the ground beef. Cook for 5 to 7 minutes, breaking it apart continuously with a spatula until fully browned. Drain any excess fat from the skillet if necessary.
- Add Sauce Ingredients: To the skillet with the browned beef, add soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and minced ginger. Stir well to combine all ingredients and let it cook for an additional 3 to 4 minutes, allowing the sauce to thicken slightly. Remove the skillet from heat once done.
- Prepare Cucumber Salad: In a separate bowl, combine the thinly sliced cucumber, rice vinegar, and a pinch of salt. Toss the mixture to coat the cucumbers evenly and let it sit for about 5 minutes to soften slightly and develop flavor.
- Assemble and Garnish: To serve, plate the spicy Korean ground beef and top it with the pickled cucumber salad. Sprinkle sesame seeds and chopped green onions on top for added texture and freshness.
Notes
- For a low-carb version, substitute brown sugar with erythritol.
- You can make this meal ahead of time by preparing the beef and cucumber salad separately and combining just before serving.
- If you prefer less spice, reduce the amount of gochujang or substitute with a milder chili paste.
- The cucumber salad adds a refreshing crunch that balances the spicy beef perfectly.
Keywords: Korean ground beef, spicy beef recipe, cucumber salad, gochujang recipe, quick dinner, easy Korean recipe
