Spicy Korean Ground Beef with Cucumber Salad Recipe
A flavorful and easy-to-make Spicy Korean Ground Beef paired with a refreshing cucumber salad, perfect for a quick weeknight dinner packed with sweet, savory, and spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
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
- A pinch of salt
Garnish
- 1 tablespoon green onions chopped (plus more for garnish)
- 1 tablespoon sesame seeds
Instructions
- Cook 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.
- Add flavorings: Add the soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger to the skillet. Stir well to combine and cook for an additional 4 minutes until the sauce thickens slightly. Remove from heat.
- Prepare cucumber salad: 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.
- Serve: Place the spicy ground beef on a plate, top with cucumber salad, and sprinkle with sesame seeds and chopped green onions. Garnish with additional green onions if desired.
Notes
- For a low-carb option, substitute brown sugar with erythritol.
- Adjust gochujang quantity according to preferred spice level.
- Drain excess fat from the cooked beef to reduce greasiness.
- Use fresh ginger and garlic for the best flavor.
- Serving with steamed rice or wrapped in lettuce leaves makes a complete meal.
