Spicy Korean Ground Beef with Cucumber Salad

Spicy Korean ground beef served with cucumber salad on a plate

Spicy Korean Ground Beef with Cucumber Salad

A delightful dish that combines spicy Korean ground beef with a refreshing cucumber salad, perfect for a weeknight dinner or entertaining friends.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 350

Ingredients Method Notes

Ingredients

For the beef

1 lb ground beef
2 tablespoons Korean red pepper paste (gochujang) Adjust for spice level preference.
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste salt and pepper

For the cucumber salad

1 large cucumber, thinly sliced Choose fresh, firm cucumbers.
1 tablespoon rice vinegar
1 teaspoon sugar
Chopped green onions and sesame seeds for garnish

Method

Cooking the Beef

In a large pan over medium heat, add sesame oil and ground beef. Cook until the beef is browned.
Stir in gochujang, soy sauce, minced garlic, and ginger, mixing well. Cook for another 3-5 minutes until everything is well combined.

Preparing the Cucumber Salad

In a bowl, toss cucumber slices with rice vinegar, sugar, salt, and pepper until evenly coated.

Serving the Dish

Serve the spicy beef on plates, topped with chopped green onions and sesame seeds, alongside the cucumber salad.

Notes

Store leftovers in an airtight container in the refrigerator. The beef stays fresh for up to 3 days, while the cucumber salad is best consumed within 1-2 days.