Description
Spicy Korean Ground Beef with Cucumber Salad is a flavorful and easy-to-make dish combining savory, spicy ground beef cooked with traditional Korean seasonings and a refreshing, tangy cucumber salad. Perfect for a quick weeknight meal, this dish balances bold flavors with a crisp, cooling salad.
Ingredients
For the Spicy Korean Ground Beef
- 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)
For the Cucumber Salad
- 1 medium cucumber, thinly sliced
- 1 teaspoon rice vinegar
- Pinch of salt
- 1 tablespoon sesame seeds
Instructions
- Cook 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 5-7 minutes. Drain excess fat if necessary to avoid greasiness.
- Add Flavorings: Stir in soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and ginger. Cook for an additional 3-4 minutes, stirring frequently until the sauce thickens slightly and coats the beef evenly. Remove the skillet from heat.
- Prepare the Cucumber Salad: In a separate bowl, combine the thinly sliced cucumber, rice vinegar, and a pinch of salt. Toss well to coat the cucumber slices and let them sit for about 5 minutes to soften slightly and develop flavor.
- Serve: Plate the spicy ground beef and top with the cucumber salad. Garnish with sesame seeds and additional chopped green onions for extra freshness and crunch.
Notes
- For a milder version, reduce the amount of gochujang or substitute it with sriracha.
- You can add shredded carrots or bell peppers to the beef mixture for extra veggies and color.
- Drain excess fat from the beef to prevent a greasy dish.
- Use erythritol instead of brown sugar for a low-carb and diabetic-friendly option.
- Serve with steamed rice or lettuce wraps for a complete meal.
