Spicy Korean Ground Beef with Cucumber Salad Recipe
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4.5 from 37 reviews
This Spicy Korean Ground Beef with Cucumber Salad is a quick and flavorful dish featuring savory ground beef cooked with Korean chili paste, garlic, and ginger, paired with a refreshing, tangy cucumber salad. Perfect for a weeknight meal, it combines bold umami flavors with a crisp salad for a balanced and satisfying dish.
Total Time:22 minutes
Yield:4 servings
Ingredients
Ground Beef Mixture
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)
Cucumber Salad
1 medium cucumber, thinly sliced
1 teaspoon rice vinegar
Pinch of salt
Garnish
1 tablespoon sesame seeds
Additional chopped green onions
Instructions
Brown the Ground Beef: In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 7 minutes. Drain excess fat if necessary to keep the dish from being greasy.
Add Sauce Ingredients: Add the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and ginger to the skillet. Stir well to combine all flavors and cook for 4 minutes until the sauce thickens slightly. Remove the skillet from heat to prevent overcooking.
Prepare Cucumber Salad: While the beef is cooking, combine the thinly sliced cucumber, rice vinegar, and a pinch of salt in a separate bowl. Toss everything to coat evenly and let it sit for 5 minutes to soften the cucumber slightly and develop the flavors.
Assemble and Garnish: To serve, plate the spicy ground beef and top with the cucumber salad. Sprinkle with sesame seeds and additional chopped green onions for extra freshness and crunch.
Notes
For a low-carb option, substitute brown sugar with erythritol or another sugar substitute.
If gochujang is too spicy, reduce the amount or substitute with a milder chili paste.
The cucumber salad can be made ahead and refrigerated for up to 2 hours to enhance flavor.
Serve over steamed rice or with lettuce wraps for a complete meal.
Make sure to drain excess fat from the beef to keep the dish from being oily.
