Name: Spicy Korean Ground Beef with Cucumber Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 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 tablespoon green onions, chopped (plus more for garnish); 1 medium cucumber, thinly sliced; 1 teaspoon rice vinegar; Pinch of salt; 1 tablespoon sesame seeds; Additional chopped green onions

If you’re craving something packed with flavor yet quick enough for busy weeknights, this Spicy Korean Ground Beef with Cucumber Salad Recipe is a winner in my book. It’s that perfect balance of spicy, savory beef paired with a refreshing, crisp cucumber salad — making it satisfying without feeling heavy. Whether you’re whipping it up for a casual dinner or impressing friends with an easy Korean-inspired dish, this recipe delivers bold taste in no time.

A white bowl filled with a layered salad that starts with a base of dark brown minced meat, topped with bright green cucumber slices that have a fresh, shiny texture, scattered thin curved strips of purple-red onion, and sprinkled with fresh green leafy herbs and black and white sesame seeds. The ingredients look vibrant and fresh, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 — Spicy Korean Ground Beef with Cucumber Salad, Korean-inspired ground beef recipe, quick Korean ground beef dinner, easy Korean beef stir-fry, healthy beef and cucumber salad

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In the Kitchen
Ingredients at a Glance
How to Make Spicy Korean Ground Beef with Cucumber Salad Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

I love this Spicy Korean Ground Beef with Cucumber Salad Recipe because it’s a one-pan marvel that blends spicy, savory, and tangy flavors without fuss. It’s a fantastic way to enjoy Korean-inspired tastes without diving into complicated prep or obscure ingredients.

Juicy and Tender Every Time: Using ground beef with a bit of fat gives you rich succulence while keeping the texture tender and not dry.
Golden, Satisfying Finish: The gochujang-infused sauce thickens just enough to coat every tasty morsel, creating a beautiful caramelized sheen.
Simple Ingredients, Big Impact: A handful of pantry staples like soy sauce, sesame oil, and garlic come together to build layers of flavor.
Weeknight to Weekend Ready: It’s quick enough for a busy evening but special enough to serve guests or meal prep for the week.

Ingredients at a Glance

Spicy Korean Ground Beef with Cucumber Salad Recipe - Recipe Image — Spicy Korean Ground Beef with Cucumber Salad, Korean-inspired ground beef recipe, quick Korean ground beef dinner, easy Korean beef stir-fry, healthy beef and cucumber salad

Choosing fresh, quality ingredients really lifts this Spicy Korean Ground Beef with Cucumber Salad Recipe from good to unforgettable. Since the ingredient list is straightforward, your choices here are everything.

Ground Beef: Aim for 80/20 lean-to-fat ratio to keep the beef juicy and flavorful without being greasy.
Gochujang (Korean chili paste): This adds gentle heat and deep umami. Look for a reputable brand with balanced spice and sweetness.
Fresh Garlic and Ginger: Mince finely for maximum fragrance and flavor integration.
Cucumber: Choose a firm, crisp cucumber to contrast the rich beef with fresh crunch.
Soy Sauce and Sesame Oil: Use low-sodium soy to control saltiness and toasted sesame oil for that nutty aroma.

Heads-Up: Exact measurements and detailed steps are waiting for you in the printable recipe card down below — keep scrolling!

How to Make Spicy Korean Ground Beef with Cucumber Salad Recipe

Step 1 — Brown the Ground Beef Until Juicy and Fragrant

Start by heating your skillet over medium-high heat. Toss in the ground beef and let it sizzle untouched for a minute before breaking it apart with your spatula. Keep stirring and breaking the meat into bite-sized crumbles—this helps it cook evenly and get those delicious browned bits. This step should take about 5 to 7 minutes. You’ll notice the beef turning a rich, hearty brown and smelling lightly caramelized. If there’s too much fat pooling, drain a little off to keep your dish from tasting greasy.

Step 2 — Add the Flavor Bomb: Sauce, Garlic, and Ginger

Once your beef is beautifully browned, stir in the soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger. These bold, classic Korean ingredients come together to create a vibrant sauce that clings to every morsel. Keep the heat on medium and cook for another 3 to 4 minutes, stirring occasionally. You’ll know it’s ready when the sauce thickens slightly and glossy sheen covers the beef. This rich, slightly sticky coating is what makes the Spicy Korean Ground Beef with Cucumber Salad Recipe so addictive.

Step 3 — Toss the Quick and Crisp Cucumber Salad

While your beef sauce melds together, prep the cucumber salad. Thinly slice a medium cucumber and transfer it to a mixing bowl. Add rice vinegar and a pinch of salt, then toss well to evenly coat each slice. Let it sit for about 5 minutes—this softens the cucumber slightly while keeping its crunch and brightens the flavor with a refreshing tang. This salad is the perfect counterpoint to the spicy, rich beef.

Step 4 — Plate and Garnish for Maximum Yum

To serve, pile the spicy Korean ground beef on plates and top with a generous scoop of the cucumber salad. Sprinkle sesame seeds and chopped green onions over the top for extra texture and color. The nutty sesame seeds add crunch while the green onions lend fresh, mild sharpness. It’s a dish that looks as good as it tastes — trust me, it’s a crowd-pleaser every time I make it!

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Things to Remember

To nail this Spicy Korean Ground Beef with Cucumber Salad Recipe, it’s all about texture and timing — from browning the beef just right to letting the cucumber salad soak up the vinegar. These little details elevate the flavors and keep the dish balanced.

Doneness Cue: The beef should be completely browned but still moist; avoid overcooking which dries it out.
Temperature Trick: Medium-high heat helps caramelize the beef quickly without burning the sauce ingredients.
Make-Ahead Move: You can prep the cucumber salad up to a day ahead, just toss before serving to keep it fresh.
Common Pitfall: Not draining excess fat after browning the beef can make the final dish greasy rather than rich.

Ways to Serve It

Finishing Touches

I love to finish this Spicy Korean Ground Beef with Cucumber Salad Recipe with a sprinkle of toasted sesame seeds and thinly sliced green onions. Adding a little extra drizzle of sesame oil right before serving amps up the toasty aroma. If you like a bit more heat, a few red pepper flakes or a side of kimchi complement nicely without overpowering the dish.

Plays Well With

This spicy beef and crisp cucumber salad pair well with steamed jasmine rice, sticky rice, or even cauliflower rice for a lower-carb twist. For added texture, a side of sautéed spinach or quick-pickled radishes brightens the plate beautifully. These combinations create a meal that’s both hearty and fresh.

Simple Plating Upgrades

For a casual dinner, serve the beef over rice and casually pile on the cucumber salad on the side. For a more polished look, layer the beef in a shallow bowl, fan the cucumber slices artfully on top, and garnish with sesame seeds and scallion curls. Adding a wedge of lime for squeezing adds a burst of brightness that guests always appreciate.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover spicy Korean ground beef and cucumber salad separately in airtight containers to keep the textures intact. The beef will stay juicy in the refrigerator for 3 to 4 days. The cucumber salad is best enjoyed within 2 days or it might become too soft and watery.

Freezing Tips

The ground beef portion freezes well if wrapped tightly in freezer-safe containers or bags. Defrost overnight in the fridge before reheating. I don’t recommend freezing the cucumber salad because the texture suffers and becomes mushy after thawing.

Reheating Spicy Korean Ground Beef with Cucumber Salad Recipe Without Drying Out

For best results, reheat the beef gently in a skillet over medium-low heat or microwave it covered with a damp paper towel to maintain moisture. Stir occasionally to warm evenly and add a splash of water or broth if it feels dry. Add the cucumber salad fresh from the fridge after reheating—never warm it, or you’ll lose that crisp, refreshing bite.

Frequently Asked Questions

Can I substitute ground turkey or chicken for the beef?

Yes, you can! Just know that turkey or chicken ground meat tends to be leaner and can dry out more easily. Consider adding a splash of oil and reducing cooking time to keep it juicy.

Is gochujang very spicy for beginners?

Gochujang has mild to moderate heat with a sweet, fermented flavor. If you’re new to it, start with a bit less and adjust according to your spice tolerance.

Can I make the cucumber salad vegan and gluten-free?

Absolutely! The cucumber salad is naturally vegan and gluten-free. Just ensure you use gluten-free soy sauce for the beef if you want a completely gluten-free meal.

What can I serve instead of rice?

Cauliflower rice, quinoa, or even lettuce wraps are great alternatives that keep things light and fresh.

Final Thoughts

This Spicy Korean Ground Beef with Cucumber Salad Recipe is a wonderful way to bring a bit of Korean flavor into your kitchen without stress. The spicy, tender beef paired with the bright cucumber salad keeps every bite balanced and exciting. Whether you’re a weeknight warrior or a weekend entertainer, you’ll find this dish hits the right spot every time. Give it a try—you might just find a new favorite for your dinner rotation!

Full Printable Recipe