Spicy Korean Ground Beef with Cucumber Salad!

Spicy Korean Ground Beef with Cucumber Salad

⏱️ Time

• Prep: 15 minutes

• Cook: 15 minutes

• Total: ~30 minutes

🍽️ Serves

2–3 (or 4 if served with rice)

🥩 Ingredients

Korean Ground Beef

• 1 lb (450 g) ground beef (80/20 works best)

• 1 tbsp neutral oil (optional if beef is fatty)

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 3 tbsp soy sauce (or tamari)

• 1½ tbsp brown sugar (or honey)

• 1–2 tbsp gochujang (Korean chili paste, to taste)

• 1 tsp sesame oil

• ½ tsp black pepper

• 1 tsp rice vinegar (optional, for balance)

• Red pepper flakes (optional, for extra heat)

• Sesame seeds, for garnish

• Sliced green onions or cilantro, for garnish

🥒 Cucumber Salad

• 2 Persian cucumbers or 1 English cucumber, thinly sliced

• ¼ red onion, thinly sliced

• 1 tbsp rice vinegar

• 1 tsp sugar

• ½ tsp salt

• 1 tsp sesame oil

• Sesame seeds

• Fresh cilantro or scallions (optional)

👩‍🍳 Instructions

1. Make the Cucumber Salad

1. In a bowl, toss cucumbers and red onion with salt and sugar.

2. Add rice vinegar and sesame oil.

3. Toss well and let sit for 10–15 minutes to lightly pickle.

4. Finish with sesame seeds and herbs. Chill until ready to serve.

2. Cook the Korean Ground Beef

1. Heat a skillet over medium-high heat.

2. Add oil (if needed), then ground beef. Cook until browned and crispy in spots.

3. Add garlic and ginger; sauté 30 seconds until fragrant.

4. Stir in soy sauce, brown sugar, gochujang, sesame oil, pepper, and vinegar.

5. Cook 2–3 more minutes until glossy and caramelized.

6. Taste and adjust heat or sweetness.

3. Serve

• Spoon beef onto a plate or over rice.

• Top generously with cucumber salad.

• Finish with sesame seeds and herbs.

🔥 Absolute banger over jasmine rice, in lettuce cups, or straight from the bowl.

❓ Q & A

Q: Can I make this less spicy?

Yes!

• Use 1 tbsp or less gochujang

• Skip red pepper flakes

• Add a splash more sugar to mellow the heat

Q: Can I substitute the ground beef?

Totally:

• Ground turkey or chicken → lighter, still great

• Ground pork → extra juicy

• Plant-based crumbles → works well with the same sauce

Q: What if I don’t have gochujang?

Best substitute combo:

• 1 tbsp sriracha

• 1 tsp miso paste (or extra soy sauce)

• ½ tsp sugar

Not exactly the same, but close enough for weeknight cooking.

Q: Can I meal prep this?

Yes!

• Beef keeps 4 days in the fridge

• Cucumber salad is best day 1–2

• Store separately to keep cucumbers crunchy

Q: Is this keto / low-carb?

• Beef: yes (reduce sugar)

• Cucumber salad: mostly yes

• Serve without rice or with cauliflower rice

Q: Can I add more veggies?

Absolutely. Great additions:

• Shredded carrots

• Sautéed mushrooms

• Spinach or bok choy stirred into the beef

• Radishes in the salad