Korean Ground Beef with Cucumber Salad

Plate of Korean ground beef served with a fresh cucumber salad

Korean Ground Beef with Cucumber Salad

A delightful dish that balances savory flavors with fresh, crunchy textures. This easy recipe highlights delicious ground beef infused with Asian-inspired ingredients, complemented by a refreshing cucumber salad.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 320

Ingredients Method Notes

Ingredients

For the Beef

1 lb ground beef Use lean ground beef for a healthier option.
2 tablespoons soy sauce For a gluten-free version, use gluten-free soy sauce.
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon brown sugar Adjust sweetness to taste.
1 teaspoon ginger, minced

For the Cucumber Salad

1 cucumber, thinly sliced
2 tablespoons rice vinegar
Salt and pepper to taste
Sesame seeds for garnish For serving.

Method

Cooking the Beef

In a skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.
Add soy sauce, sesame oil, garlic, brown sugar, and ginger to the beef. Stir well and cook for another 3-4 minutes until everything is well combined and fragrant.

Preparing the Cucumber Salad

In a separate bowl, mix the sliced cucumber with rice vinegar, salt, and pepper. Toss gently to ensure every slice is coated.

Serving

Serve the Korean ground beef hot, garnished with sesame seeds, alongside the cucumber salad.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, prepare cucumber salad fresh. Consider pairing with kimchi for an authentic experience.