Name: Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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

Jump to Recipe· 3.8 from 13 reviews

I am so excited to share this Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe with you because it perfectly balances bold, vibrant flavors with a fresh, cooling side that I find utterly irresistible. The spicy, savory kick of the ground beef paired with the crisp, tangy cucumber salad creates such an enjoyable contrast that keeps me coming back for more. This dish feels like a celebration of textures and tastes in every bite, and it comes together quickly, making it one of my favorite weeknight meals.

Why You’ll Love This Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe

From the moment I first tried this recipe, I was hooked by its incredible flavor profile. The ground beef is richly seasoned with soy sauce, garlic, ginger, and gochujang, creating that signature spicy-sweet punch that Korean cuisine is famous for. The addition of sesame oil gives it a toasty depth that I find absolutely mouthwatering. What really sets this dish apart, though, is the contrast provided by the cucumber salad. It’s light, refreshing, and slightly tangy, which perfectly balances the heat and richness of the beef.

Another reason this recipe has such a special place in my kitchen is how easy it is to prepare. It comes together in about 25 minutes total, with minimal cleanup, which makes it perfect for busy nights when I want a comforting meal but don’t want to fuss. Whether I’m cooking for a casual family dinner or bringing it to a potluck, it’s always a crowd-pleaser. The recipe’s unique combination of spicy, sweet, and fresh flavors, along with the simple ingredients, makes it stand out on my table every time I make it.

Ingredients You’ll Need

The image shows a white bowl at the center filled with thinly sliced cucumber rounds, arranged evenly. Surrounding this bowl are smaller white bowls and dishes arranged neatly on a white marbled surface, each containing different ingredients for a recipe: minced meat in one bowl, finely chopped green onions in another, dark soy sauce, light soy sauce, a small amount of creamy white sauce, ketchup, minced garlic, ground black pepper, and chopped green herbs. The bowls and dishes show a mix of colors including green, red, brown, and white, creating a balanced and organized layout. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe are delightfully simple yet essential for capturing authentic flavors and textures. Each component plays a crucial role in building layers of taste while keeping the meal light and balanced.

1 pound ground beef: Provides the hearty, protein-packed base with plenty of flavor absorption.
2 tablespoons soy sauce: Adds savory umami that enriches the meat’s depth.
1 tablespoon sesame oil: Infuses a nutty aroma and smooth mouthfeel.
1 tablespoon gochujang Korean chili paste: Brings authentic Korean heat and sweetness.
1 tablespoon brown sugar or erythritol: Balances the spice with subtle sweetness, can be swapped for low-carb option.
2 cloves garlic minced: Provides aromatic sharpness that enhances the beef’s savoriness.
1 teaspoon fresh ginger minced: Adds a warm, zesty brightness.
1 teaspoon rice vinegar: Gives a mild acidity that livens up the cucumber salad.
1 tablespoon green onions chopped: Fresh, mild onion flavor for the beef and garnish.
1 medium cucumber thinly sliced: The star of the refreshing salad that cools and complements the meat.
1 tablespoon sesame seeds: Adds crunch and visual appeal as a finishing touch.

Directions

Step 1: Heat a large skillet over medium-high heat and add the ground beef. Cook it uncovered, breaking it apart with a spatula, until it’s fully browned and no longer pink, about 5 to 7 minutes. Make sure to stir occasionally for even cooking. Drain any excess fat if necessary to avoid greasiness.

Step 2: Lower the heat to medium and stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and minced ginger. Mix everything thoroughly so the beef is coated in the spicy sauce. Let it cook for an additional 3 to 4 minutes until the sauce thickens slightly and clings to the meat beautifully. Then remove the skillet from heat.

Step 3: While the beef is finishing, prepare the cucumber salad. In a separate bowl, combine the thinly sliced cucumber with the rice vinegar and a small pinch of salt. Toss lightly to coat. Let it sit at room temperature for about 5 minutes so the cucumbers soften a bit and absorb the tangy vinegar flavor without losing their crunch.

Step 4: To serve, plate a generous scoop of the spicy Korean ground beef alongside or topped with the refreshing cucumber salad. Sprinkle with sesame seeds and the reserved chopped green onions for a fresh finish and a touch of crunch.

Servings and Timing

This Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe serves 4 people generously, making it perfect for a family dinner or small gathering. The prep time is as quick as 10 minutes, with the cooking taking around 15 minutes, so your total time from start to finish is just about 25 minutes. No additional resting time is needed, which means you can enjoy this flavorful meal while it’s fresh and hot with minimal waiting.

How to Serve This Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe

A white bowl sits on a white marbled surface, filled with a dish that has two main parts: one part contains sliced green cucumber rounds neatly arranged along the bowl’s edge, smooth and crisp in texture; the other part holds a dark brown minced mixture, cooked and slightly shiny, mixed with thin slices of purple onion and small pieces of bright green scallion scattered on top. The overall look is fresh with a mix of cool green and warm brown shades, with a few darker and lighter green bits on the top for contrast. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love to keep things simple yet vibrant. The spicy Korean ground beef is fantastic with a side of steamed white rice or fluffy jasmine rice, which soaks up all the rich sauce perfectly. Sometimes I’ll serve it with warm, soft lettuce leaves so everyone can enjoy making their own little wraps for a fun, interactive meal. This always gets positive reactions at family dinners.

I also like to add plenty of garnishes like extra chopped green onions, toasted sesame seeds, and even a few fresh cilantro leaves to brighten the presentation. A drizzle of toasted sesame oil just before serving gives an extra layer of aroma that delights the senses. For drinks, an icy cold Korean beer like Hite or a slightly sweet Riesling wine pairs beautifully with the spice and fresh cucumber flavors. If you prefer non-alcoholic, a chilled sparkling water with a splash of lime really refreshes the palate.

This recipe is great for casual weeknights or when you want to impress guests without all the fuss. I recommend serving the beef hot or warm with the cucumber salad slightly chilled or at room temperature. Portion sizes are flexible, but I usually serve about one cup of the beef mixture per person with a generous helping of cucumber salad on the side for that perfect balance.

Variations

Over time, I’ve found great success in customizing this Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe to suit different tastes and dietary needs. If you want to lighten it up, I sometimes substitute ground turkey or chicken for the beef, which still works wonderfully with the sauce and keeps the dish leaner.

For those seeking a gluten-free option, just be sure to use tamari or a gluten-free soy sauce alternative. If you’re vegan or vegetarian, I recommend swapping the ground beef for finely chopped mushrooms or crumbled firm tofu and adjusting the cooking time accordingly; the gochujang sauce still delivers plenty of flavor. You can also experiment with adding veggies like shredded carrots or diced bell peppers right into the beef mixture for extra color and nutrition.

To switch up the flavor profile, try mixing in a bit of lime juice or fresh chili flakes for added brightness or heat. Cooking it in a wok with a bit more sesame oil over higher heat can add a lovely char and smoky note that gives the dish a different, yet equally delicious, twist.

Storage and Reheating

Storing Leftovers

Leftovers from this Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. I recommend keeping the beef and cucumber salad separate to maintain the crispness of the cucumbers. This way, you avoid any sogginess and can enjoy the freshness even after reheating the beef portion.

Freezing

You can freeze the ground beef mixture if you want to meal prep in advance. Place it in a freezer-safe container or heavy-duty freezer bag, making sure to press out as much air as possible. It will keep well in the freezer for up to 2 months. The cucumber salad is best made fresh after thawing since freezing can alter its crunchy texture significantly.

Reheating

When it’s time to enjoy your leftovers, reheat the ground beef gently in a skillet over medium heat until warmed through, stirring occasionally to avoid drying out. Avoid microwaving if possible, as it can make the beef chewy. Serve the beef hot alongside freshly prepared cucumber salad or the stored chilled salad to keep that refreshing crispness intact.

FAQs

Can I adjust the spice level in this recipe?

Absolutely! If you prefer a milder dish, simply reduce the gochujang amount or replace it with a milder chili sauce like sriracha. You can also skip it entirely for a gentle garlic-soy flavor and add spice later if desired with hot sauce on the side.

Is this recipe suitable for meal prepping?

Yes, I find this dish perfect for meal prepping. Keep the components separate, store in airtight containers, and reheat the beef when ready to eat. Add the cucumber salad fresh each day to maintain its refreshing crunch and tang.

Can I add more vegetables to this dish?

Definitely! I often add shredded carrots, diced bell peppers, or even snap peas to the beef while cooking. These additions not only add nutrition but also vibrant color and extra texture that make the dish even more satisfying.

What rice pairs best with Spicy Korean Ground Beef?

I prefer jasmine rice or short-grain steamed white rice because their slightly sticky texture helps soak up the delicious sauce from the beef. Brown rice works too for a nuttier taste and added fiber, just be mindful that it takes longer to cook.

Can I prepare the cucumber salad in advance?

You can prep the cucumber salad about an hour before serving. Just keep it refrigerated and toss again before serving. Any longer, and the cucumbers may lose their crispness and become soggy, so I recommend adding it fresh or within a few hours to keep it refreshing.

Conclusion

I genuinely hope you give this Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe a try because it brings such joy to my kitchen and my table every time I make it. With its bold yet balanced flavors, quick preparation, and delightful textures, it’s a recipe that feels both special and approachable. I can’t wait for you to enjoy this vibrant, satisfying meal as much as I do!