Spicy Korean Ground Beef with Cucumber Salad Recipe
Introduction
This Spicy Korean Ground Beef with Cucumber Salad is a quick and flavorful meal that combines savory, sweet, and spicy elements with a refreshing crunch. Perfect for a busy weeknight, it brings vibrant Korean flavors to your table in just minutes.
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 teaspoon rice vinegar
- 1 tablespoon green onions, chopped (plus more for garnish)
- 1 medium cucumber, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Step 1: 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.
- Step 2: Add the soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger to the skillet. Stir well to combine and cook for an additional 3-4 minutes until the sauce thickens slightly. Remove from heat.
- Step 3: 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.
- Step 4: To serve, place the spicy ground beef on a plate, top with cucumber salad, and sprinkle with sesame seeds and chopped green onions.
Tips & Variations
- For extra heat, add a bit more gochujang or a dash of red pepper flakes.
- Swap ground beef for ground turkey or chicken for a leaner option.
- Serve with steamed rice or wrapped in lettuce leaves for a low-carb meal.
- Use erythritol instead of brown sugar to reduce carbohydrates without sacrificing sweetness.
Storage
Store leftover spicy ground beef and cucumber salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a skillet or microwave before serving. The cucumber salad is best served fresh but can be kept chilled and consumed within 1-2 days for optimal crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegetarian?
Yes, you can substitute the ground beef with crumbled tofu or tempeh and adjust cooking time accordingly. Use vegetarian-friendly gochujang and soy sauce for a fully plant-based version.
What if I don’t have gochujang?
If you don’t have gochujang, you can mix some chili paste or hot sauce with a little miso paste or soy sauce to mimic the flavor, but the dish will taste different. Gochujang adds a unique sweet, spicy, and umami depth that’s hard to replicate exactly.
Print
Spicy Korean Ground Beef with Cucumber Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Spicy Korean Ground Beef with Cucumber Salad is a quick and flavorful dish that combines savory, sweet, and spicy elements with a refreshing cucumber salad. Perfect for a fast weeknight dinner, this recipe balances rich ground beef seasoned with gochujang and sesame flavors alongside a crisp, tangy cucumber salad, garnished with sesame seeds and green onions for extra crunch and aroma.
Ingredients
Ground Beef Mixture
- 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)
Cucumber Salad
- 1 medium cucumber, thinly sliced
- 1 teaspoon rice vinegar
- Pinch of salt
Garnish
- 1 tablespoon sesame seeds
Instructions
- Cook the Ground Beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary to prevent greasiness.
- Season the Beef: Add the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and minced ginger to the skillet with the beef. Stir well to combine all the flavors evenly and cook for an additional 3-4 minutes until the sauce thickens slightly and coats the beef. Remove from heat.
- Prepare the Cucumber Salad: In a separate bowl, combine the thinly sliced cucumber, rice vinegar, and a pinch of salt. Toss gently to coat the cucumber slices. Let the salad sit for about 5 minutes to allow the cucumbers to soften slightly and absorb the tangy vinaigrette flavors.
- Assemble and Serve: Plate the spicy Korean ground beef, then top with the cucumber salad. Finish by sprinkling sesame seeds and additional chopped green onions over the top for garnish. Serve immediately for best flavor and texture.
Notes
- For a low-carb version, substitute brown sugar with erythritol or your preferred sugar substitute.
- If you prefer less spice, reduce the amount of gochujang or substitute with a milder chili paste.
- You can add cooked rice or steamed vegetables to make it a complete meal.
- Use fresh sesame seeds and green onions for the best garnish flavor and texture.
- Drain excess fat from the beef well to prevent the dish from being too greasy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean ground beef, spicy beef recipe, cucumber salad, quick Korean dinner, gochujang ground beef
